Beef Enchiladas (creamy)

Beef Enchiladas (creamy)
Beef Enchiladas (creamy)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pounds lean ground beef (90% lean)

  • 1

    cup chopped onion

  • 1

    can (10 3/4 ounces) condensed cream of mushroom or chicken soup, undiluted

  • 1

    cup (8 ounces) sour cream

  • 1

    can (4 ounces) chopped green chilies, optional

  • 3

    cups (12 ounces shredded cheddar cheese, divided

  • 3

    cans (10 ounces each) enchilada sauce, divided

  • 12

    flour tortillas (8 inches) warmed

Directions

In a dutch oven or large skillet, cook beef and onions over medium hear until the meat is no longer pink; drain. Add soup, sour cream, chilies, 1 cup cheese and 12 cup enchilada sauce, heat through Spread 1/4 cup enchilada sauce into each of two ungreased 13 inc x 9 inch baking dishes, Place 1/2 cup beef mixture down the center of each tortilla, Roll up and place seam side down in each prepared dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake, uncovered at 350 degrees for 20-25 minutes or until heated through

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