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Friday, May 28, 2010

Weeknight Enchiladas


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!




 Weeknight Enchiladas


1 pound ground beef
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
sour cream


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


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CONNECT WITH PLAIN CHICKEN

8 comments:

  1. We are beef eaters. I eat bird, but definately prefer red meat.

    This is right up our alley too! Never thought about using tomato soup....cool idea.

    I hope you and your hubby have a great weekend and a wonderful holiday!

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  2. They look delicious and we've been trying to have Mexican once a week as well.

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  3. Southern Living really has some good recipes. These look great.

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  4. Looks really good and cheesy. Definitely something the kids would like I think!

    Hope you have a safe and happy Memorial Day weekend!
    ~ingrid

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  5. It would have been better with chicken (ha ha).

    I love beef enchiladas but usually braise and shred a flank stank. Then again, we usually end up eating at 9pm when we do that. Gotta try the ground beef:)

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  6. I made these other night and linked to you off my blog - http://greendoordesigns.blogspot.com/2010/09/ole.html
    One of my friends contacted me today and told me she and her mom both are in the love with the blog and were so excited I linked up and are also new followers :) Hope you get a chance to check out mine :)
    Jennifer (Green Door Girl)

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  7. This recipe is BADLY in need of some seasoning -- anything, really. For a (supposed) Mexican dish, it was very bland. My family ate it, but I can't say we enjoyed it.

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  8. Schemer - you could always add some taco seasoning to the meat, but we thought it had enough flavor from the enchilada sauce.

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