I'm making these tonight. . . . Creamy Beef Enchiladas!
The recipe is from Simple and Delicious magazine - Oct 2009 issue. I made them a few weeks ago and Jason really liked them so I thought I would do them again and share the recipe with you all. I love enchiladas and there's lots of different recipes for them. I like the easy, simple ones, and this one falls in to that category for sure.The recipe calls for 2lb of ground beef and serves 12, I made this much but I only did a dish for 6 and I froze the rest of the filling for a later date. You could just half the recipe if you wanted to.
2lb ground beef or turkey (I often use lean ground turkey, as it cuts out a lot of fat)
1 cup chopped onion
1 can condensed cream of mushroom soup
1 cup sour cream
1 (40z) can chopped green chilies
3 cups shredded cheddar cheese (divided)
3 cans (10oz each) enchilada sauce (divided)
12 flour tortillas warmed
For the filling: Cook the beef (or turkey) and onion in a skillet or dutch oven. Add the soup, sour cream, chillies, 1 cup of cheese and 1/2 cup of enchilada sauce; heat through.
Spread 1/4 cup enchilada sauce into each of two ungreased 13x9 baking dishes. Place 1/2 cup of beef mixture down the center of each tortilla. Roll up and place seam side down in each prepared dish. Pour remaining enchilada sauce over top. Sprinkle with remaining cheese. Bake uncovered at 350 for 20-25 minutes.
Don't forget, if you do the full recipe you can always just fill 6 tortillas (don't use all the enchilada sauce) and freeze the other half for another day ;-)
If you don't know what's for dinner tonight and want some great ideas, visit Jen or Grace (click on the graphics above) :-)
