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Creamy Beef Enchiladas

These American-style enchiladas are rich, creamy and loaded with cheese. Kids will like the texture and the fact that they have just a touch of south-of-the-border heat. —Belinda Moran, Woodbury, Tennessee
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    12 servings

Ingredients

  • 2 pounds lean ground beef (90% lean)
  • 1 cup chopped onion
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup sour cream
  • 1 can (4 ounces) chopped green chilies
  • 3 cups shredded cheddar cheese, divided
  • 3 cans (10 ounces each) enchilada sauce, divided
  • 12 flour tortillas (8 inches), warmed

Directions

  • Preheat oven to 350°. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add soup, sour cream, chilies, 1 cup cheese and 1/2 cup enchilada sauce; heat through.
  • Spread 1/4 cup enchilada sauce into each of two ungreased 13x9-in. baking dishes. Place 1/2 cup beef mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes.
  • Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake, uncovered, until heated through, 20-25 minutes.
Nutrition Facts
1 each: 436 calories, 22g fat (11g saturated fat), 81mg cholesterol, 1012mg sodium, 34g carbohydrate (2g sugars, 2g fiber), 27g protein.

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