My daughter Julie's comfort food enchiladas.
Sauce: Heat the canned cream of chicken soup and add enough milk to slightly thin the consistency to a gravy-like thickness. Set aside.
Filling: Brown ground beef slowly with the seasonings and hot sauce and break apart. Drain the fat off the beef. Saute onions in butter and seasonings.. Add mushrooms and saute. Combine onion mixture to ground beef and add green chilis. Add some of the sauce to the mixture and stir together. Set aside.
Spread enough of the sauce over the bottom of a 9 x 13" cake pan to thinly cover the surface. Moisten each tortilla on both sides with sauce.
Divide hamburger mix evenly into each tortilla and add cheese and a little sauce before rolling into enchiladas. (Save out about 1/3 of the cheese for the top of casserole.) Coat remaining sauce evenly over the rolled enchiladas. Be sure that all of the tortilla is coated with sauce. Top with remaining cheese.
Cook in a 350 degree preheated oven for approximately 30 minutes or until bubbly throughout and beginning to brown on top. Allow to rest for about 5 minutes before serving to allow it to set up.
Enjoy!
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Serving Size: 1 Serving (421g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1982 | ||
Calories from Fat: 562 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.5g | 83 % | |
Saturated Fat 22.8g | 114 % | |
Monounsaturated Fat 27.1g | ||
Polyunsanturated Fat 9.4g | ||
Cholesterol 61mg | 19 % | |
Sodium 3902mg | 135 % | |
Potassium 962mg | 25 % | |
Total Carbohydrate 288.9g | 85 % | |
Dietary Fiber 17.5g | 70 % | |
Sugars, other 271.3g | ||
Protein 61g | 87 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1982
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