Cheesy Beef Enchiladas

Ready in 1 hour

These enchiladas are a bit of work to make, but well worth the effort. Top with a little salsa, if desired and serve with pinto, Ranch Style, or Charro beans.

"This freezes very well. Just omit the baking, wrap tightly with seran, followed by foil and freeze for up to three months. I like to seperate into two square baking dishes so I can bake one and freeze one for later."

- Beachbumette

Top-ranked recipe named "Cheesy Beef Enchiladas"

4.2 avg, 4 review(s) 100% would make again

Ingredients

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1 pound Lean ground meat
1 medium Onion; chopped
1 pound Velveeta cheese; divided use
1 can (12 oz) Cream of mushroom soup
1 7-oz can Chopped green chilis; undrained
3/4 can (12 oz) Evaporated milk
garlic powder; to taste
10 Flour tortillas; soft taco size
1 cup Mexican blend cheese; Grated
10 slices Jalapeno peppers; optional

Original recipe makes 8

Servings  

Preparation

Brown the ground meat with the onion. While the meat is browning, heat the following in a saucepan on low heat, stirring occasionally until the cheese is melted:

Mushroom soup

Green chili's

Canned milk

Garlic powder

1/2 pound Velveeta cheese cut into small cubes

After the meat is browned, drain fat and cube the remaining Velveeta and melt with the meat mixture.

Spray a 13 x 9 inch baking dish with non-stick spray. Put about 3 tbsp. of the meat mixture into each tortilla and roll up and place seam side down in the baking dish. You won't use all the tortillas - probably about 8, depending on how much meat you put in each. Pour the sauce from the saucepan evenly over the tortillas and top with grated cheese and jalapeno slices. Bake in 350 degree oven for about 25 minutes.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 1699 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Really good and really rich. For our taste, I'm going to leave the Velveeta out of the meat mixture and increase the amount of ground beef by a half pound next time. Definitely great for a crowd. A new favorite!
LeesieMeesie 2 months ago
I love this recipe, going to make it tomorrow.
tatdude 2 years ago
This freezes very well. Just omit the baking, wrap tightly with seran, followed by foil and freeze for up to three months. I like to seperate into two square baking dishes so I can bake one and freeze one for later.
Beachbumette 6 years ago
[I posted this recipe.]
Beachbumette 7 years ago
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