Betty's Easy Enchiladas

Bettyskitchen's picture

Sep. 08, 2011

In this video, Betty demonstrates how to make Easy Enchiladas. These enchiladas are so quick and easy to put together, but they have a great Tex-Mex flair!

Ingredients

Lean ground beef 1 Pound
Onion 1 Medium , chopped finely
Cream of mushroom soup 10 3/4 Ounce
Diced green chiles 8 Ounce , divided ((2) 4
Corn tortillas 12 (5 ½
Shredded colby jack cheese 2 Cup (32 tbs)
Cheddar cheese soup 10 3/4 Ounce (or nacho cheese soup)
Cooking oil spray 1 Teaspoon

Directions

GETTING READY

1. Grease a 9-inch by 13-inch baking dish with cooking oil spray.

2. Preheat oven to 350 degree F.

3. Steam corn tortillas for a minute or until pliable.

MAKING

4. In a deep skillet, brown ground beef and onion over medium heat, stirring constantly. Drain, if needed.

5. Add cream of mushroom soup and 2 ounce can of undrained diced green chilies. Stir well.

6. Place 1/12 of the beef mixture on the lower half of a softened corn tortilla.

7. Top with about 2 tablespoons of shredded cheese. Fold in sides and roll up as shown in the video.

8. Place in greased baking dish, seam side down. Continue to fill and roll enchiladas until corn tortillas and beef filling are used up.

9. Spread cheese soup over top of rolled enchiladas.

10. Drain and sprinkle diced green chilies over the top.

11. Sprinkle remaining shredded Colby-Jack cheese blend over whole casserole.

12. Cover baking dish with foil and bake for 20 minutes. Remove the foil and bake about 5 minutes longer. You may need to turn your oven to broil to get the top nicely browned.

SERVING

13. Serve immediately with salsa and sour cream with pickled jalapenos garnish.

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 576Calories from Fat 291

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 16 g80%

Trans Fat 0 g

Cholesterol

Sodium 798 mg33.25%

Total Carbohydrates 40 g13.3%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 33 g66%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet