It's no secret that we like Mexican food at our house. I usually try and make one Mexican meal a week. I've been stuck on chicken dishes (shocking, I know), so I decided to finally try a beef enchilada recipe. This recipe is from my Mom's favorite cookbook, Southern Living Quick & Easy Weeknight Meals. She loves everything in that little cookbook.
This was incredibly easy to make. I browned the meat the day before and just assembled the enchiladas when I got home. These enchiladas are very filling - a little goes a long way. We both really loved the filling and all the cheese. I served them with our favorite Mexican rice and black beans. Another successful dinner!
1 small onion, chopped
1 can tomato soup
1 (10 oz) can mild enchilada sauce
8 (7-8 inch) flour tortillas (I use whole-wheat)
2 cups shredded Cheddar or Monterey Jack cheese
Cook beef and onion in large skillet over medium high heat until meat is browned, stirring until crumbled; drain and return to skillet.
Stir soup and enchilada sauce into meat mixture. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas, place, seam side down, into 9x13 pan. Pour remaining meat mixture over tortillas.
Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining cheese, bake 5 more minutes. Serve with sour cream.
Recipe from Southern Living Quick & Easy Weeknight Meals, page 3
CONNECT WITH PLAIN CHICKEN