Enchillada

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Name: enchiladas
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: Mexican
Ingredients: 8 Inch Corn Shell Tortillas; 1 container sour cread; 4 medium cans Old El Pas enchillada sauce medium or mild; 1 large Bag grated cheddar or mexican blend cheese; 2 pounds ground beef; 2 cans Campbells Cream of Mushroom

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INGREDIENTS

8 Inch Corn Shell Tortillas
1 container sour cread
4 medium cans Old El Pas enchillada sauce ; medium or mild
1 large Bag grated cheddar or mexican blend cheese
2 pounds ground beef
2 cans Campbells Cream of Mushroom

Servings

INSTRUCTIONS

Preset oven to 350

Cook ground beef til brown, drain grease off (I usually empty one of the cans of enchillada sauce into a bowl or cup temporarily in order to use can for grease)

After grease is drained off, add all cans of enchillada sauce, then cream of mushroom soup, blend well, continue heating under low heat until shells are ready

If you use corn shell tortillas, put them in microwave (whole package at a time) for approx 1 minute - makes them easier to roll.

Add time 10-15 seconds as needed for easier rolling.

You can also do the same to flour shells, 30-45 seconds (whole package)

I'm thinking that you can fit approx 12-15 rolled enchilladas in a 9 x 13 pan.

Filling and Rolling tortilla shells

In each tortilla shell, sprinkle a little cheese in the middle, then add a Tablespoonful filling, then roll rather snuggly. If tortilla shell is pliable enough, they should stay put when rolled until you place the next one in pan.

When rolling, start at edge closest to you, pull it up and over the filling, sorta tuck it under the filling, then continue rolling.

Helpful Hint ** (I usually roll them in the pan, then you don't have to pick it up and move it, taking a chance of filling falling out. When pan is filling up, just lay on top of other filled shells)

After you have rolled all of the shells, spread filling over top, then top with grated cheese, then bake at 350 for about 30 minutes or til bubbly.

Top off with a small scoop of Sour cream if desired.

NOTES

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enchiladas

8 Inch Corn Shell Tortillas 
1 container sour cread 
4 medium cans Old El Pas enchillada sauce medium or mild
1  large Bag grated cheddar or mexican blend cheese 
2 pounds ground beef 
2 cans Campbells Cream of Mushroom

Preset oven to 350

Cook ground beef til brown, drain grease off (I usually empty one of the cans of enchillada sauce into a bowl or cup temporarily in order to use can for grease)

After grease is drained off, add all cans of enchillada sauce, then cream of mushroom soup, blend well, continue heating under low heat until shells are ready

If you use corn shell tortillas, put them in microwave (whole package at a time) for approx 1 minute - makes them easier to roll.

Add time 10-15 seconds as needed for easier rolling.

You can also do the same to flour shells, 30-45 seconds (whole package)

I'm thinking that you can fit approx 12-15 rolled enchilladas in a 9 x 13 pan.

Filling and Rolling tortilla shells

When rolling, start at edge closest to you, pull it up and over the filling, sorta tuck it under the filling, then continue rolling.

Helpful Hint ** (I usually roll them in the pan, then you don't have to pick it up and move it, taking a chance of filling falling out. When pan is filling up, just lay on top of other filled shells)

After you have rolled all of the shells, spread filling over top, then top with grated cheese, then bake at 350 for about 30 minutes or til bubbly.

Top off with a small scoop of Sour cream if desired.

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Nutrition

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Serving Size: 1 Serving (907g)
Recipe Makes: 1 Servings

Calories: 1950
Calories from Fat: 1225 (63%)

Amt Per Serving		% DV

	Total Fat 136.1g	181 %
	Saturated Fat 53.2g	266 %
	Monounsaturated Fat 59.5g
	Polyunsanturated Fat 3.9g
Cholesterol 616.9mg		190 %
Sodium 598.7mg		21 %
Potassium 2676.2mg		70 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 168.6g		241 %
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.

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Calories per serving: 1950

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