Beef Enchiladas

1. 1

   In 350-degree oven, bake stew meat in a roaster with enough water to prevent drying out, for 2 hours or until done.

2. 2

   Meat should be tender and easily separated with a fork. Drain meat.

3. 3

   Combine mild enchilada sauce, hot enchilada sauce, chilies, salsa and soup in a bowl. Mix thoroughly.

4. 4

   Reserve about 1 cup of sauce mixture. Combine meat with remaining sauce mixture and mix well.

5. 5

   It works best to fill and roll tortillas one at a time.

6. 6

   Spread reserved sauce mixture on one side of tortillas. Place 1 to 1-1/2 T. of meat mixture on each tortilla.

7. 7

   Roll tortilla up and place seam-side down in a 9-by-13-inch baking pan.

8. 8

   Place tortillas in pan as close as possible and fill the pan. A second, smaller pan may be needed.

9. 9

   Spread remaining meat mixture on top. Sprinkle cheese to cover enchiladas.

10. 10

    Bake, covered, at 350 degrees for 1 hour or until hot and cheese is melted. Remove cover for last 5 minutes of baking time.

11. 11

    Cut and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.