Ground Beef Enchiladas

Susan Murphy


This is a favorite dish to make when we have a church dinner! Seems like everyone loves it- even the kids!

pinch tips: How to Use a Meat Thermometer




30 Min


30 Min


11/2 lb
ground chuck
1 can(s)
cream of chicken soup
1 can(s)
tomatoes and chiles
1- 3 cup pkg
grated cheddar cheese
1- 10 pc. pkg
flour tortillas
1 can(s)
red enchilada sauce

Directions Step-By-Step

Brown the ground chuck,drain grease. Add the can of cream of chicken soup (undiluted) and the can of tomatoes with green chiles. Mix together and simmer for 5 minutes.
Warm up the package of tortillas in the microwave as directed on the package. Spray a 9 X 13 pan with Pam. Take a warm tortilla and put a large spoonful of the meat mixture right in the center, then sprinkle some cheese on top of meat. (If you like them hot, you can add some jalepenos.) Roll up tortilla.(I use the large size tortillas and tuck in each side so it looks almost like a square!)Place each one seams down. I always fit 10 of them in the pan, it's ok if they fit tight- it makes them softer and gooey!!!
Shake the can of enchilada sauce then pour evenly over the enchiladas. Now top with the remaining cheese. Bake in 350* oven for approximately 30 minutes(or till cheese is good and bubbly). Enjoy!!!

About this Recipe

Course/Dish: Beef, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy