Listen…I don’t have time on a busy weeknight to make super fancy enchiladas…but I do have time to make my simple Beef Enchiladas…and they are holy guacamole delicious to boot! You can have these yummy enchiladas on your table in less than 30…and your family will devour them. Promise.
1 pound of ground beef (or use ground turkey!)
2 tablespoons chili powder or a (1 oz) packet of taco seasoning
1 (10 oz) can of Cheddar Cheese Soup (I used Campbell’s Condensed)
1 (10 oz) can of Rotel Tomatoes
1 (4 oz) can of Chopped Green Chiles
8 tortillas (flour or whole wheat work best)
1 (16 oz) bottle of enchilada sauce
Chopped green onions to garnish
Preheat oven to 400 degrees.
In a large skillet over medium-high heat, brown your ground beef until nice and crumbly. Stir in your chili powder, soup, tomatoes and green chiles (don’t drain any of it). Reduce heat to low and simmer 2 to 3 minutes.
While it’s simmering, spray an 8×8 baking dish with cooking spray. Set aside.
Take each tortilla and fill it up with your ground beef mixture. Roll it over and lay it seam side down in your baking dish. Repeat 8 times. Pour your enchilada sauce down over all of your enchiladas once they’re in the baking dish.
Bake enchiladas about 8 or 10 minutes or until they’re nice and bubbly.
Remove from oven and serve with green onions on top.
This is one of those perfect weeknight meals. Simple, quick and totally satisfying. And if you want to make the enchiladas in advance you can! Just pop them in the fridge until you’re ready to bake them (just add a few minutes to the baking time if they’re cold from the fridge). If you freeze these, freeze them without the enchilada sauce on top and bring them to room temp before baking.