Enchiladas Recipe

Name: Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 lb. hamburger; 1 (20 oz.) can enchilada sauce (mild); 1 (10 oz.) can condensed tomato soup; 1 (10 1/2 oz.) can cream of mushroom soup; 1 (4 1/2 oz.) can chopped ripe olives; 1 pkg. corn tortillas; 1 c. grated Cheddar cheese; salt and pepper to taste; 2 cans water; 1 round onion, chopped; 1/2 head lettuce, chopped

Servings: persons

1 lb. hamburger
1 (20 oz.) can enchilada sauce (mild)
1 (10 oz.) can condensed tomato soup
1 (10 1/2 oz.) can cream of mushroom soup
1 (4 1/2 oz.) can chopped ripe olives
1 pkg. corn tortillas
1 c. grated Cheddar cheese
salt and pepper to taste
2 cans water
1 round onion, chopped
1/2 head lettuce, chopped

1
Fry hamburger; add salt and pepper.
2
Add a can of ripe olives to hamburger.
3
Heat; stir in saucepan, enchilada sauce, tomato soup, cream of mushroom soup and water.
4
Lay tortilla flat in baking pan.
5
Put hamburger mixture in each tortilla and roll the tortilla.
6
Pour enchilada sauce over tortillas in baking pan.
7
Use enough sauce to cover the enchiladas.
8
Sprinkle grated cheese over enchiladas.
9
Bake in oven for 20 minutes at 350u00b0.
10
Garnish with chopped onion and lettuce.

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 11 ingredients. The key ingredients include: 1 lb. hamburger, 1 (20 oz.) can enchilada sauce (mild), 1 (10 oz.) can condensed tomato soup, 1 (10 1/2 oz.) can cream of mushroom 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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