STREAMING NOW: The Delicious Miss Dahl

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From the Taste of Home Cookbook Dinner on a dime.”
READY IN:
40mins
SERVES:
20
YIELD:
20 enchiladas
UNITS:
US

Ingredients Nutrition

  • 2 12 lbs ground beef
  • 23 cup chopped onion
  • 2 (15 ounce) cans enchilada sauce
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
  • 1 (10 3/4 ounce) can condensed tomato soup, undiluted
  • 20 flour tortillas, warmed (8 inches)
  • 2 12 cups shredded cheddar cheese
  • additional shredded cheddar cheese

Directions

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine enchilada sauce and soups; pour 1 cup into each of two ungreased 13-in. x 9-in. baking dishes. Stir 1-1/2 cups of sauce into beef mixture; set remaining sauce aside.
  2. Spoon 1/4 cup beef mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up tightly; place 10 enchiladas seam side down in each prepared dish. Top with remaining sauce. Cover and freeze one pan for up to 3 months.
  3. Cover and bake the remaining pan at 350° for 25-30 minutes. Uncover; sprinkle with additional cheese. Bake 5-10 minutes longer or until cheese is melted.
  4. * To use frozen enchiladas: Thaw in the refrigerator overnight. Bake as directed. Yield: 2 pans (10 enchiladas each).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: