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
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 9x13 pan.
Pour the remaining meat mixture over tortillas.
Cover and bake for 20 minutes. Uncover and sprinkle with remaining cheese, bake 5 more minutes.
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.