Smothered Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 can (10.75 oz) Cream of Chicken Soup 32 oz Ground beef, lean 8 serving Mission Flour Tortillas, Soft Taco, 8 inch, 49g 2 cup Cheese - Kraft Shredded Cheddar Cheese 30 gram(s) Old El Paso, Peeled Chopped Green Chiles, Canned (by PKNPAM21) 2 tsp Old El Paso Original Taco Seasoning Mix (whole package = 6 servings) (by ECKOKITTEN) 32 tsp Daisy Sour Cream (16 oz container) (by RAVENFAIR)
Step 1
Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of chopped green chiles; set aside.
Step 2
Stir together remaining green chiles, soup, and sour cream. Pour half of soup mixture into a lightly greased 13- x 9-inch baking dish.
Step 3
Spoon beef mixture evenly down centers of tortillas; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.
Step 4
Bake at 350° for 25 minutes or until thoroughly heated. Garnish, if desired
Serving Size: 8
Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of chopped green chiles; set aside.
Step 2
Stir together remaining green chiles, soup, and sour cream. Pour half of soup mixture into a lightly greased 13- x 9-inch baking dish.
Step 3
Spoon beef mixture evenly down centers of tortillas; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.
Step 4
Bake at 350° for 25 minutes or until thoroughly heated. Garnish, if desired
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 705.4
- Total Fat: 48.1 g
- Cholesterol: 152.8 mg
- Sodium: 1,045.2 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 1.0 g
- Protein: 32.9 g
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