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. ground beef; 1 1/2 c. onions, ground fine; 1 tsp. salt; 1 tsp. pepper; 3 c. shredded Cheddar cheese; 18 to 24 corn tortillas; 2 c. oil; 1 (10 oz.) can enchilada sauce; 1 (10 3/4 oz.) can mushroom soup; 1 (10 3/4 oz.) can tomato soup (I use Ro-Tel tomatoes or green chili tomatoes)

Servings: persons

1 lb. ground beef
1 1/2 c. onions, ground fine
1 tsp. salt
1 tsp. pepper
3 c. shredded Cheddar cheese
18 to 24 corn tortillas
2 c. oil
1 (10 oz.) can enchilada sauce
1 (10 3/4 oz.) can mushroom soup
1 (10 3/4 oz.) can tomato soup (I use Ro-Tel tomatoes or green chili tomatoes)

1
Combine meat, onions and one cup of cheese; mix.
2
Some cook this but I don't.
3
In a heavy skillet or your deep fryer, heat oil.
4
Using tongs, dip tortillas one at a time in hot oil for 10 seconds or just until limp.
5
Drain on paper towels.
6
Spoon a 1/4 cup meat mixture on tortilla; roll up and place seam down in a 9 x 13-inch baking dish.
7
Heat sauces and pour over top.
8
Cook at 350u00b0 for 45 minutes; add cheese on top the last 15 minutes of cooking time.

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 lb. ground beef, 1 1/2 c. onions, ground fine, 1 tsp. salt, 1 tsp. pepper, 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

How did you like this recipe?

Frequently Asked Questions