Smothered Enchiladas

Smothered Enchiladas

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Misty Smith

By
@skyvanna

These are the easiest enchiladas on the planet. I usually have to make 2 casserole dishes full and there are never any leftovers!
This was my Mama's go-to dish when we had a houseful of people show up and nothing to feed them.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
15 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • 1 pkg
    flour tortillas
  • 1 lb
    ground beef
  • 1 can(s)
    cream of mushroom soup
  • 1 can(s)
    ro-tel
  • 1 pkg
    taco seasoning mix
  • 1 pkg
    cheese, shredded
  • 1 can(s)
    kidney beans, canned (optional)
  • 1 jar(s)
    salsa, chunky (optional)

How to Make Smothered Enchiladas

Step-by-Step

  1. Brown ground beef in skillet. Drain grease and add taco seasoning mix, cook per pkg directions.
  2. Fill each tortilla with about 2 large serving spoonfuls (I'm a stickler for accuracy) of the ground beef mixture. Roll tortillas and place side by side in large casserole dish.
  3. Mix can of soup and can of Ro-tel together in a bowl until most of the lumps are gone and it's well-blended. Pour mixture over tortillas and bake at 350 degrees for about 10-15 minutes, enough to heat through.
  4. Remove dish from oven, sprinkle cheese over soup mixture and bake another 5 minutes or so, until cheese is melted.
  5. Serve with sour cream, guacamole, and chips and salsa.
  6. *I made these this weekend and didn't have any taco seasoning on hand. I added a can of drained and rinsed kidney beans and a jar of salsa, to the meat and it turned out just as good, if not better, than with the seasoning mix!*

Printable Recipe Card

About Smothered Enchiladas

Course/Dish: Beef Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtag: #enchiladas



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