Weeknight Enchiladas
Easy weeknight beef enchiladas made with browned ground beef, tomato soup and enchilada sauce, rolled in flour tortillas and topped with shredded cheese.
Servings: 4 servings
Ingredients
Ingredients
- 1 1/2 lbground beef
- 2 Tbspdried minced onion ,optional
- 1 10.5-ozcan tomato soup
- 1 10-ozcan mild enchilada sauce
- 8 7-8 inchflour tortillas
- 2 cupsshredded cheddar cheese or Monterey Jack cheese
Instructions
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet over medium-high heat, cook the ground beef and the dried minced onion (if using), stirring and breaking the meat into crumbles, until the beef is fully browned.
- Drain off and discard excess fat, then return the browned beef to the skillet.
- Stir the tomato soup and the enchilada sauce into the beef until evenly combined and heated through.
- Spoon about 1/3 cup of the meat mixture onto the center of each tortilla. Sprinkle a total of 1 cup of the shredded cheese evenly over the meat on the tortillas.
- Roll each tortilla around the filling and place them seam-side down in a 9×13-inch baking pan, fitting all 8 rolled tortillas snugly in the pan.
- Pour the remaining meat mixture evenly over the rolled tortillas.
- Cover the pan with foil or a lid and bake in the preheated oven for 20 minutes.
- Remove the cover, sprinkle the remaining 1 cup of shredded cheese evenly over the top, and bake uncovered for an additional 5 minutes, until the cheese is melted and bubbly.
- Let the enchiladas rest 3–5 minutes before serving.
Equipment
- 9x13 inch Baking Dish
- 12-inch Non-Stick Skillet
- Meat Masher Tool
- Rotary Cheese Grater
Notes
Can substitute ground turkey for the ground beef.
I used flour tortillas in this recipe. Feel free to substitute corn tortillas if you prefer. You will get more than 8 enchiladas if you use the smaller corn tortillas.I use the soft taco size tortillas for this recipe.I like to use the Mission Low-Carb Tortillas.Whole-wheat tortillas will also work in this dish.
I use the soft taco size tortillas for this recipe.
I like to use the Mission Low-Carb Tortillas.
Whole-wheat tortillas will also work in this dish.
You can use any shredded cheese that you enjoy in this dish.
Can Weeknight Enchiladas be made in advance? Yes! You can fully assemble the enchiladas and cover this dish tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove the plastic wrap, cover, and bake.I like to make the meat mixture the night before and just assemble the enchiladas when I get home.
I like to make the meat mixture the night before and just assemble the enchiladas when I get home.
Can Weeknight Enchiladas be frozen? Yes! Assemble the enchiladas and cover the dish tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. When ready to bake, remove the dish from the freezer and refrigerate overnight. To bake, remove the plastic wrap, cover with aluminum foil and bake as directed. You may need to add a few minutes to the cooking time if the enchiladas are 100% thawed before baking.
I used flour tortillas in this recipe. Feel free to substitute corn tortillas if you prefer. You will get more than 8 enchiladas if you use the smaller corn tortillas.I use the soft taco size tortillas for this recipe.I like to use the Mission Low-Carb Tortillas.Whole-wheat tortillas will also work in this dish.
I use the soft taco size tortillas for this recipe.
I like to use the Mission Low-Carb Tortillas.
Whole-wheat tortillas will also work in this dish.
You can use any shredded cheese that you enjoy in this dish.
Can Weeknight Enchiladas be made in advance? Yes! You can fully assemble the enchiladas and cover this dish tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove the plastic wrap, cover, and bake.I like to make the meat mixture the night before and just assemble the enchiladas when I get home.
I like to make the meat mixture the night before and just assemble the enchiladas when I get home.
Can Weeknight Enchiladas be frozen? Yes! Assemble the enchiladas and cover the dish tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. When ready to bake, remove the dish from the freezer and refrigerate overnight. To bake, remove the plastic wrap, cover with aluminum foil and bake as directed. You may need to add a few minutes to the cooking time if the enchiladas are 100% thawed before baking.