Enchiladas
This enchilada recipe is creamy, cheesy, and loaded with sauce! It makes plenty for a crowd, or just enough for a family~with leftovers.10
| Servings | Prep Time |
| 10Enchiladas (fajita size) | 20Minutes |
| Cook Time |
| 30-40Minutes |
|
|
Ingredients
- 2pounds ground beef
- 6cans Mild Red Enchilada sauce
- 3 10.5 oz cans cream of mushroom soup
- 2packets taco seasoning
- 116 oz can refried beans
- 4cups shredded colby jack cheese
- 10count fajita size flour shells
- jalepeños
- sour cream(or greek yogurt)
- salsa
Instructions
- Preheat oven to 350 degrees
- In large pan, brown ground beef until no longer pink. Drain.
- Add taco seasoning packets and cook according to directions on back.
- Meanwhile, combine enchilada sauce and soup. Mix well.
- Lightly coat bottom of 9×13 pan or a 3 quart casserole dish with sauce.
- Assemble enchiladas: 2 heaping tablespoons taco meat, 2 tablespoons refried beans (or as little or as much as you like).
- Roll up tightly, but leave ends open. Ladle sauce over enchiladas, then cover with grated Colby~Jack Cheese.
- Bake, uncovered for 35-45 minutes, until hot and bubbly.
- Top with shredded lettuce, jalapeños, onion, sour cream/greek yogurt and/or salsa.
Recipe Notes
