Mexican Enchiladas Recipe

Name: Mexican Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 lb. ground beef; 1 can cream of mushroom soup; 1 can chopped black olives; salt and pepper; 1/2 to 1 c. shortening; 18 to 24 corn tortillas; 2 cans Old El Paso enchilada sauce; 2 pkg. grated Monterey Jack cheese; 1 pkg. Cheddar cheese; 1 finely chopped onion

Servings: persons

2 to 3 lb. ground beef
1 can cream of mushroom soup
1 can chopped black olives
salt and pepper
1/2 to 1 c. shortening
18 to 24 corn tortillas
2 cans Old El Paso enchilada sauce
2 pkg. grated Monterey Jack cheese
1 pkg. Cheddar cheese
1 finely chopped onion

1
Chop onion.
2
In separate bowls, grate cheeses.
3
Brown ground beef and drain.
4
Add soup and olives.
5
Salt and pepper.
6
Simmer for 10 minutes.
7
Empty enchilada sauce into shallow dish.
8
Melt shortening and fry tortillas until soft.
9
Dip tortillas into enchilada sauce and place in baking dish.
10
Fill tortillas with meat mixture, onion and Jack cheese.
11
Fold, packing side by side.
12
Pour remainder of enchilada sauce over folded enchiladas and top with Cheddar cheese.
13
Bake at 350u00b0 for 10 minutes or until cheese is melted.
14
Can be frozen.

1149

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: 2 to 3 lb. ground beef, 1 can cream of mushroom soup, 1 can chopped black olives, salt and pepper, and more.

Yes, Mexican 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.

Mexican Enchiladas

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