“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.”

Ingredients Nutrition

  • 1 12 lbs ground beef
  • 2 (8 ounce) cans enchilada sauce (I sometimes use 3)
  • 1 (8 ounce) can condensed tomato soup
  • 1 medium onion, diced
  • chili powder (to taste)
  • 8 tortillas (# depends on how many tortillas you want)
  • 1 (16 ounce) package Mexican blend cheese


  1. Brown the ground beef.
  2. Add onions.
  3. When completely cooked, drain oil and place in a large bowl.
  4. Add enchilada sauce and tomato soup.
  5. Add chili powder. This is pretty much to taste.
  6. Mix really well.
  7. Spray large pan with cooking spray.
  8. Add about 1 cup of meat mixture into each tortilla. Top with cheese before rolling tortilla.
  9. Place in pan and repeat.
  10. After you've rolled each tortilla, top the enchiladas with remaining meat mixture (this is where the extra enchilada sauce comes in).
  11. Place in preheated oven (@ 450) for 25-30 minutes. When times has five minutes left, add remaining cheese.
  12. Once the five minutes are up, serve with sour cream and sliced olives on top and a side of spanish rice.

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