Beef Enchiladas

Name: Beef Enchiladas
Cuisine: American
Ingredients: 2 1/2 ground chuck; 2/3 cup onion, chopped; 2 can enchilada sauce, 15 oz; 1 can cream of mushroom soup; 1 can tomato soup; 20 each flour tortillas, warmed; 2 1/2 cheddar cheese, shredded

Candiegirl1969 @cook_2749158

Oklahoma

Beef Enchiladas

Candiegirl1969 @cook_2749158

Saved

Ingredients

2 1/2ground chuck
2/3 cuponion, chopped
2 canenchilada sauce, 15 oz
1 cancream of mushroom soup
1 cantomato soup
20 eachflour tortillas, warmed
2 1/2cheddar cheese, shredded

Saved

Steps

1

In a large skillet, cook beef and onion over medium heat until brown, drain.
2

In a bowl, combine enchilada sauce and soups; pour one cup into each of two ungreased 9×13 pans.
3

Stir 1 1/2 cups of sauce into beef mixture; set remaining sauce aside.
4

Spoon 1/4 cup beef mixture down the center of each tortillas; top with 2 Tbsp. of cheese. Roll up tightly.
5

Place 10 enchiladas seam side down in each pan.
6

Top with remaining sauce.
7

Can cover & freeze one pan up to 3 months.
8

Cover & bake the remaining pan @ 350°F.
9

Uncover; sprinkle with additional cheese. Bake 5-10 minutes longer or until cheese is melted.
10

To use frozen enchiladas: Thaw in the refrigerator overnight. Bake as directed.