To Die For Enchiladas Recipe

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To die for Enchiladas

Melissa Simmons

By
@katmar1990

I first tried this dish 12 years ago at our Pastor's home. Had I read the recipe prior to actually eating it I probably wouldn't have ever thought about making it. Since then it has become a family favorite! My daughter is a very picky eater and even she goes back for seconds and sometimes thirds!


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Rating:

Comments:

Serves:

6-8

Ingredients

16
flour tortillas, burrito size
2 lb
ground beef or ground turkey
4 can(s)
cream of chicken soup
2 lb
velveeta (cubed)
1 can(s)
ranch style beans (do not drain)
1 pkg
taco seasoning mix
1 large jar(s)
chopped pimientos - drained
2 small can(s)
chopped green chilies - drained
1 small
onion chopped
1 pkg
hidden valley party dip mix
1/2 c
milk
cooking spray

Directions Step-By-Step

1
In a large skillet, brown the ground beef and onions. Drain and return to skillet. Add taco seasoning and beans, simmer for about 10-15 minutes on low heat. Remove from heat and set aside.
2
Put soup in a large stock pan. Add Velveeta and cook over low heat until cheese is melted; stir to prevent sticking. Add pimientos, green chilies and party dip mix; stir until well blended. Add milk to thin sauce (you can add more milk if sauce seems too thick).
3
Spray pans with nonstick spray. Put small amount of meat mixture and cheese sauce into tortilla and roll up. Repeat until all meat has been used.
4
Lay side by side in pan(s) and pour remaining sauce over the enchiladas.
5
Bake uncovered at 350 degrees until hot throughout; about 1/2 hour to 45 mins.

About this Recipe

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