Enchiladas Recipe

Name: Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 lb. ground venison; 1/2 tsp. garlic salt; 1/2 small chopped onion; 10 3/4 oz. cream of chicken soup; 1/2 c. sour cream; 2 oz. canned green chilies; 1 c. grated Cheddar cheese; 1 doz. tortillas; 1/3 c. picante sauce; 2 Tbsp. grated Cheddar cheese; 1/2 c. cooking oil; 1/2 can water

Servings: persons

2 lb. ground venison
1/2 tsp. garlic salt
1/2 small chopped onion
10 3/4 oz. cream of chicken soup
1/2 c. sour cream
2 oz. canned green chilies
1 c. grated Cheddar cheese
1 doz. tortillas
1/3 c. picante sauce
2 Tbsp. grated Cheddar cheese
1/2 c. cooking oil
1/2 can water

1
Brown ground beef with garlic salt and onion.
2
Remove from heat.
3
Mix soup, sour cream, chilies, one cup cheese and picante sauce into meat mixture.
4
Fry tortillas in hot oil briefly on both sides in skillet.
5
Drain excess oil onto paper towels as you remove them from skillet.
6
Fill each tortilla with meat mixture and place in a shallow baking dish.
7
Top with remaining meat mixture.
8
Add water carefully to the sides of the dish.
9
Top with the remaining two tablespoons of cheese.
10
Bake at 350u00b0 for 30 minutes.
11
This recipe will serve 6 people.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lb. ground venison, 1/2 tsp. garlic salt, 1/2 small chopped onion, 10 3/4 oz. cream of chicken soup, and more.

Yes, Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchiladas

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