Beef Enchiladas (creamy)
By á-47199
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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
Details
Preparation
Step 1
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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