Enchiladas Recipe

Name: Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 to 5 lb.) chuck roast; 1 can tomato soup; 1 can chili corn carne without beans; 1 tsp. chili powder; 1 tsp. chili con carne powder; 2 doz. corn tortillas; 1 bunch green onions; 8 oz. Mozzarella cheese; 8 oz. Monterey Jack cheese; 1/2 lb. mushrooms

Servings: persons

1 (4 to 5 lb.) chuck roast
1 can tomato soup
1 can chili corn carne without beans
1 tsp. chili powder
1 tsp. chili con carne powder
2 doz. corn tortillas
1 bunch green onions
8 oz. Mozzarella cheese
8 oz. Monterey Jack cheese
1/2 lb. mushrooms

1
Cook chuck roast in water to cover 1-inch over meat until tender (4 hours).
2
Shred meat.
3
Make gravy with water from meat, soup, chili con carne and spices.
4
Dip tortilla in salad oil and fry quickly on both sides.
5
Dip in gravy and wrap meat, onions, cheese and mushrooms.
6
Place in a 10 x 13-inch baking dish. Garnish with Mozzarella cheese.
7
Pour gravy over enchiladas.
8
Bake in 350u00b0 oven for 35 minutes.
9
Garnish with green onions and Parmesan cheese before serving.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 1 (4 to 5 lb.) chuck roast, 1 can tomato soup, 1 can chili corn carne without beans, 1 tsp. chili powder, 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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