EASY ENCHILADAS
Not authentic by any means, but my husband and I both love them! This is adapted from Southern Living's Quick and Easy Weeknight favorites with a few variations that I add.
Provided by Jenn_Chelle
Categories Mexican
Time 50m
Yield 5-7 serving(s)
Number Of Ingredients 7
Steps:
- Brown the ground beef.
- Add onions.
- When completely cooked, drain oil and place in a large bowl.
- Add enchilada sauce and tomato soup.
- Add chili powder. This is pretty much to taste.
- Mix really well.
- Spray large pan with cooking spray.
- Add about 1 cup of meat mixture into each tortilla. Top with cheese before rolling tortilla.
- Place in pan and repeat.
- After you've rolled each tortilla, top the enchiladas with remaining meat mixture (this is where the extra enchilada sauce comes in).
- Place in preheated oven (@ 450) for 25-30 minutes. When times has five minutes left, add remaining cheese.
- Once the five minutes are up, serve with sour cream and sliced olives on top and a side of spanish rice.
Nutrition Facts : Calories 1053.3, Fat 56.6, SaturatedFat 27.5, Cholesterol 188, Sodium 2792.9, Carbohydrate 77.4, Fiber 5.9, Sugar 17, Protein 56.5
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