Weeknight Enchiladas

Weeknight Beef Enchiladas – super easy beef enchiladas the whole family will enjoy! Only 5 ingredients – ground beef, tomato soup, enchilada sauce, tortillas, and cheese. Can make ahead of time and refrigerate or freeze for later. These are always a hit at our house! We never have any leftovers!!

plate of beef enchiladas topped with lettuce, sour cream and tomaotes

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Easy Beef Enchilada Recipe

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 incredibly easy to make and tastes great! These enchiladas are very filling – a little goes a long way. We both really loved the filling and all of the cheese. I served this with our favorite Mexican rice and black beans. Another successful weeknight dinner!

baking dish of beef enchiladas

How to Make Weeknight Beef Enchiladas

As I said, these enchiladas are super easy to make. Start with browning some ground beef. Add a can of tomato soup and a can of enchilada sauce and stir. Spread some of the meat mixture on top of a tortilla and top with cheese. Roll the tortilla up and place in a baking dish. Repeat with remaining tortillas. Top the enchiladas with the remaining meat mixture. Cover and bake for 20 minutes. Uncover the dish and top with cheese and bake until the cheese is melted and the enchiladas are hot.

Tips and Frequently Asked Questions

  • Can substitute ground turkey for the ground beef.
  • I used flour tortillas in this recipe. Feel free to substitute corn tortillas if you prefer. You will get more than 8 enchiladas if you use the smaller corn tortillas.
    • I use the soft taco size tortillas for this recipe.
    • I like to use the Mission Low-Carb Tortillas.
    • Whole-wheat tortillas will also work in this dish.
  • You can use any shredded cheese that you enjoy in this dish.
  • Can Weeknight Enchiladas be made in advance? Yes! You can fully assemble the enchiladas and cover this dish tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove the plastic wrap, cover, and bake.
    • I like to make the meat mixture the night before and just assemble the enchiladas when I get home. 
  • Can Weeknight Enchiladas be frozen? Yes! Assemble the enchiladas and cover the dish tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. When ready to bake, remove the dish from the freezer and refrigerate overnight. To bake, remove the plastic wrap, cover with aluminum foil and bake as directed. You may need to add a few minutes to the cooking time if the enchiladas are 100% thawed before baking.
plate of beef enchiladas topped with lettuce, sour cream and tomaotes

What to Serve with Weeknight Enchiladas

These enchiladas are a new favorite 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:

Mexican Chopped Salad

Mexican Chopped Salad –  the perfect side to all of your favorite Mexican recipes! Lettuce, corn, black beans, tomatoes, avocados,…

Easy Refried Beans

Easy Refried Beans – only 4 ingredients! Refried beans, pinto beans, salsa and Monterey Jack cheese. Seriously delicious! Ready in…

plate of beef enchiladas topped with lettuce, sour cream and tomaotes

Weeknight Enchiladas

Yield: 4 people
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Weeknight Beef Enchiladas – super easy beef enchiladas the whole family will enjoy! Only 5 ingredients – ground beef, tomato soup, enchilada sauce, tortillas, and cheese. Can make ahead of time and refrigerate or freeze for later. These are always a hit at our house! We never have any leftovers!! #mexican #casserole #freezermeal

Ingredients:

  • lb ground beef
  • 2 Tbsp dried minced onion, optional
  • 1 (10.75-oz) can tomato soup
  • 1 (10-oz) can mild enchilada sauce
  • 8 (7-8 inch) flour tortillas
  • 2 cups shredded Cheddar or Monterey Jack cheese

Instructions:

  • Preheat oven to 350ºF.
  • Cook beef and onion in a large skillet over medium-high heat until meat is browned, stirring until crumbled; drain fat and return to skillet. Stir soup and enchilada sauce into meat mixture.
  • Spread ⅓ cup of the meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas, place, seam side down, into 9×13 pan.
  • Pour the 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 the ground beef.
  • I used flour tortillas in this recipe. Feel free to substitute corn tortillas if you prefer. You will get more than 8 enchiladas if you use the smaller corn tortillas.
    • I use the soft taco size tortillas for this recipe.
    • I like to use the Mission Low-Carb Tortillas.
    • Whole-wheat tortillas will also work in this dish.
  • You can use any shredded cheese that you enjoy in this dish.
  • Can Weeknight Enchiladas be made in advance? Yes! You can fully assemble the enchiladas and cover this dish tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove the plastic wrap, cover, and bake.
    • I like to make the meat mixture the night before and just assemble the enchiladas when I get home. 
  • Can Weeknight Enchiladas be frozen? Yes! Assemble the enchiladas and cover the dish tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. When ready to bake, remove the dish from the freezer and refrigerate overnight. To bake, remove the plastic wrap, cover with aluminum foil and bake as directed. You may need to add a few minutes to the cooking time if the enchiladas are 100% thawed before baking.

Steph

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baking dish of beef enchiladas

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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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