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to die for enchiladas

(2 ratings)
Recipe by
Melissa Simmons
Fordland, MO

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!

(2 ratings)
yield 6 -8

Ingredients For to die for enchiladas

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

How To Make to die for enchiladas

  • 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.

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