Smothered Enchiladas

Smothered Enchiladas Recipe

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Misty Smith


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.

★★★★★ 1 vote
15 Min
45 Min


1 pkg
flour tortillas
1 lb
ground beef
1 can(s)
cream of mushroom soup
1 can(s)
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


  • 1Brown ground beef in skillet. Drain grease and add taco seasoning mix, cook per pkg directions.
  • 2Fill 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.
  • 3Mix 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.
  • 4Remove dish from oven, sprinkle cheese over soup mixture and bake another 5 minutes or so, until cheese is melted.
  • 5Serve 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!*

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About Smothered Enchiladas

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