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Creamy Beef Enchiladas
2 pounds lean ground beef (90% lean)
1 cup chopped onion
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1 can (4 ounces) chopped green chilies
3 cups (12 ounces) shredded cheddar cheese, divided
3 cans (10 ounces each) enchilada sauce, divided
12 flour tortillas (8 inches), warmed
Preheat oven to 350°. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add soup, sour cream, chilies, 1 cup cheese and 1/2 cup enchilada sauce; heat through.
Spread 1/4 cup enchilada sauce into each of two ungreased 13×9-in. baking dishes. Place 1/2 cup beef mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes.
Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake, uncovered, 20-25 minutes or until heated through…
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