Weeknight Enchiladas

Weeknight Beef Enchiladas – beef, tomato soup, enchilada sauce, tortillas and cheese – make ahead of time and refrigerate or freeze. These are always a hit at our house! We never have any leftovers!! #mexican #casserole #freezermeal

Weeknight Beef Enchiladas - beef, tomato soup, enchilada sauce, tortillas and cheese - make ahead of time and refrigerate or freeze. These are always a hit at our house! We never have any leftovers!! #mexican #casserole #freezermeal

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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. 

Weeknight Beef Enchiladas - beef, tomato soup, enchilada sauce, tortillas and cheese - make ahead of time and refrigerate or freeze. These are always a hit at our house! We never have any leftovers!! #mexican #casserole #freezermeal

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 Beef Enchiladas - beef, tomato soup, enchilada sauce, tortillas and cheese - make ahead of time and refrigerate or freeze. These are always a hit at our house! We never have any leftovers!! #mexican #casserole #freezermeal

These Weeknight Enchiladas were a huge hit at our house. They are already on the menu again this week. We love to eat these with some rice and beans along with chips and salsa (of course)! Here are a few of our favorite recipes from the blog that go great with this easy casserole:

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weeknight enchiladas

Weeknight Enchiladas

Yield: 4 people
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Weeknight Beef Enchiladas – beef, tomato soup, enchilada sauce, tortillas and cheese – make ahead of time and refrigerate or freeze. These are always a hit at our house! We never have any leftovers!! #mexican #casserole #freezermeal

Ingredients:

  • 1 pound ground beef
  • 1 small onion chopped
  • 1 (10.75-oz) 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

Instructions:

  • Preheat oven to 350ºF.
  • 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 9×13 pan.
  • Pour remaining meat mixture over tortillas.
  • Cover and bake for 20 minutes. Uncover and sprinkle with remaining cheese, bake 5 more minutes.

Notes:

Can substitute ground turkey for ground beef.

Steph

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Comments

  1. OmG!!!! I have been looking for this same recipe for years and haven't found it until now!!! Back in the early 2000's I had found it on a Campbell's soup label, and well life happened and I lost it during numerous moves. Thank you so much for sharing my favorite enchilada recipe!! Shirley Dixon Rose Hill NC

    1. Yay!!! So glad you found the recipe. I haven’t made these in a while. I might add them to the menu next week.

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

  3. 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.

    1. I was wondering too since the enchilada sauce is basically cut in half (flavor power) by the soup. I would add oregano, a touch cumin and garlic, plus a little chili powder and maybe smoked paprika. Or, you can use a Mexican or South West themed can of soup, I am using chipotle & olive oil tomato soup that I found on clearance 🙂 But I will still add seasoning (I am married to a Mexican 😉

  4. 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:)

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

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

  6. 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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