Ground Beef Enchiladas

Ground Beef Enchiladas

526

"These are beef filled tortilla shells baked in a creamy chicken soup and cheese sauce. My husband absolutely loves these. I served them to guests once with Mexican rice, and they went home with the recipe. Enjoy!"

Ingredients

55 m {{adjustedServings}} servings 556 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 556 kcal
  • 28%
  • Fat:
  • 33.8 g
  • 52%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 1122 mg
  • 45%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated.
  3. In a medium bowl, mix together yogurt, condensed soup, and cheese.
  4. Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in a 7x11 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
  5. Bake in preheated oven for 20 to 30 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

526
  1. 677 Ratings

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I absolutely love this recipe! However, I made a few changes to use up some things in my cupboard. To make clean-up easier, I sprayed the dish with PAM, used 1 small can of green chilies instead...

These were very good. Both my husband and son liked them a lot. I used sour cream instead of yogurt, and jack instead of mozzarella cheese, but otherwise followed the directions exactly. I fo...

Even though the chicken soup scarred me, I tried this recipe anyway. This was the best dish that I have served in a long time. I used flour tortillas, sour cream instead of yogurt and chedder ...