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Steak Fajita Enchiladas

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“Tried it as warm appetizers without tortillas and decided to try it as an enchilada casserole”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 3 cups cooked beef, fajita
  • 14 ounces Campbell southwest-style pepper jack soup
  • 2 cups grated cheese, use the mexican mix is you have it
  • salt & pepper
  • 3 tablespoons tones chipotle chili seasoning
  • 8 ounces cream cheese
  • 8 ounces sour cream
  • corn tortilla

Directions

  1. Mix cream cheese, soup, 1 cup cheese, and seasoning together. Add fajita meat.
  2. Fill tortillas with about 3 to 4 tablespoons filling, roll up and place seam side down in greased 9 x 13 pan. Top with rest of cheese and bake at 350°F until cheese is bubbly and heated through.

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