Mommas Enchiladas

Name: Mommas Enchiladas
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 8-10
Cuisine: Mexican
Ingredients: 2 lb ground chuck; 2 can(s) 4oz ortegas mild green chillis diced; 1 small white onion diced; 2 stick 8 oz sticks of kraft cheddar chesse(shred); 2 stick 8 oz sitcks of kraft montery ray jack chesse(shred); 2 can(s) 12 oz la victoria green enchillida sauce; 1 can(s) 11 oz cambells tomato bisque soup; 1 can(s) 6 oz contadina tomato paste; 1 can(s) 11 oz cambells healthy request tomato soup; 5 Tbsp mrs.renfros peach salsa or any peach salsa you like; 1 tsp black pepper; 1 tsp salt; 1 pkg large pkg mission corn tortillas shells; 2 Tbsp canola oil

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By Elizabeth Wallen
@RazorbackGirl40

My mom came up with this recipe when i was a kid.She has added things over the years and it just gets better and better.We love making and eating this any day of the week and any time of year.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

8-10

Prep:

1 Hr

Cook:

45 Min

Method:

Bake

Ingredients

Add to Grocery List

2 lb

ground chuck
2 can(s)

4oz ortegas mild green chillis diced
1 small

white onion diced
2 stick

8 oz sticks of kraft cheddar chesse(shred)
2 stick

8 oz sitcks of kraft montery ray jack chesse(shred)
2 can(s)

12 oz la victoria green enchillida sauce
1 can(s)

11 oz cambells tomato bisque soup
1 can(s)

6 oz contadina tomato paste
1 can(s)

11 oz cambells healthy request tomato soup
5 Tbsp

mrs.renfros peach salsa or any peach salsa you like
1 tsp

black pepper
1 tsp

salt
1 pkg

large pkg mission corn tortillas shells
2 Tbsp

canola oil

How to Make Mommas Enchiladas

Step-by-Step

Cook ground chuck salt and pepper together until done in skillet.
While meat is cooking,in another skillet cook corn tortillas with canola oil ,just until soft, Do Not over cook them you want them to be soft so they are easy to roll up.
Make sauce by
combining green enchilada sauce,tomato bisque soup,healthy choice tomato soup,tomato paste and peach salsa.Mix well together and set aside.
Once meat is done, pour into a Large Mixing bowl.
combine meat,diced onion, green chili's,1 stick shredded monterey jack cheese and 1 stick shredded cheddar cheese and 1/2 cup of the sauce and mix together this is your filling.
You want to put about 4 tablespoons of filling in each tortillas.
Place each wraped enchilada into a
greased (i use Pam cooking spray)15x13 shinny metal pan.
Once all enchiladas are in pan, pour the reaming sauce on top of enchiladas,then put the rest of the shredded cheeses on top.
Bake uncovered in a 400 degree oven until cheese in brown and bubbling.Do not over cook or get to brown it will make your enchiladas tough.
Note: you can also use Chicken or Shredded Beef or Pork instead of Ground Chuck.You can also use red Enchilada sauce if you do not like the Green.