baked enchiladas
I use medium picante because family doesn't like to spicy of foods. also don't wanna thicken up the layers of tortillas or it will be to dry. This is runny straight out of oven but sets over night and great for leftovers. Great with a Spanish rice for side dish. Recipe came from my grandma to my mom to me and then to my oldest son. So easy and fast to make.
No Image
prep time
20 Min
cook time
45 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- - 1 lb lean ground beef
- - 1 sm onion, chopped
- - 1 can green chiles, chopped
- - 1 24 oz jar picante sauce
- - 1 can cream of chicken soup
- - 1 can cream of mushroom soup (i use cream of celery)
- - 1 soup can milk
- - approx. 1/4 lb cheddar cheese, shredded
- - 1 sm bag corn tortillas
How To Make baked enchiladas
-
Step 1brown hamburger with onions in 3 qt pan, drain if needed. Add chiles, sauce, soups and milk, heat to boiling. Remove from heat. Tear the Tortillas into 4 to 8 pieces. In a 13x9x2" baking dish layer tortillas to cover bottom of dish then layer hamburger mixture to cover tortillas, repeat using remaining hamburger mixture, then add shredded cheese to cover. Bake at 350 for 45 min or until cheese is melted and golden brown. Serve with hot sauce, sour cream and corn chips.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Tag:
#Quick & Easy
Keyword:
#cheese
Keyword:
#ground-beef
Keyword:
#soup
Ingredient:
Beef
Method:
Bake
Category:
Casseroles
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