To Die For Enchiladas Recipe

No Photo

Have you made this?

 Share your own photo!

To die for Enchiladas

Melissa Simmons


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 votes


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
cooking spray


1In 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.
2Put 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).
3Spray 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.
4Lay side by side in pan(s) and pour remaining sauce over the enchiladas.
5Bake 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