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Weekend Enchiladas Recipe

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This recipe for Weekend Enchiladas, by , is from Cooking from the Family Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patrick & Connie Ermis
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
1 small onion, chopped
1 (10 3/4 oz) can tomato soup (undiluted)
1 (10oz) can mild enchilada sauce
8 (7 inch) flour tortillas
2 cups (8oz) shredded cheddar cheese divided

sour cream optional

Directions:
Directions:
Cook ground beef and onion in large skillet over medium heat until meat is browned, stirring until meat crumbles. Drain and return to skillet. Stir in tomato soup and enchilada sauce. Spread about 1/4 cup meat mixture on each tortilla. Sprinkle tortilla evenly with 1 cup cheese. Roll up and place seam down in 13x9x2 inch baking dish.


Pour remaining meat mixture over tortillas . Cover and bake at 350 for 20 minutes.
Uncover and sprinkle evenly with remaining cheese; bake additional 5 minutes or until cheese melts. Serve with sour cream if desire.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
From Connie's Mom.

 

 

 

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