Enchiladas Recipe

Name: Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 pkg. enchilada sauce mix; 1 can tomato soup; 1 can or pt. tomatoes; 1 can tomato paste or sauce; 1 green bell pepper, chopped; 2 medium onions, chopped; 2 lb. hamburger meat; 1 can chopped ripe olives; 1/2 large pkg. Velveeta cheese; 1/2 tsp. salt; 1 pkg. Longhorn Cheddar cheese, grated; 1 pkg. flour tortillas

Servings: persons

2 pkg. enchilada sauce mix
1 can tomato soup
1 can or pt. tomatoes
1 can tomato paste or sauce
1 green bell pepper, chopped
2 medium onions, chopped
2 lb. hamburger meat
1 can chopped ripe olives
1/2 large pkg. Velveeta cheese
1/2 tsp. salt
1 pkg. Longhorn Cheddar cheese, grated
1 pkg. flour tortillas

1
Cook onions, hamburger meat and bell pepper together until done.
2
Add chopped Velveeta cheese and ripe olives.
3
Stir until cheese is melted.
4
Mix enchilada sauce mix with tomato soup, tomatoes and tomato sauce.
5
Dilute with water if too thick.
6
Set aside.
7
Fill flour tortillas with meat and cheese mixture.
8
Roll up and place them seam side down in
9
a large greased pan.
10
Pour sauce over top of enchiladas.
11
Sprinkle grated cheese over top. Bake in oven at 400u00b0 until cheese is bubbly and slightly brown.

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 pkg. enchilada sauce mix, 1 can tomato soup, 1 can or pt. tomatoes, 1 can tomato paste or sauce, 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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