Tuesday, October 16, 2012

Creamy Beef Enchiladas

These were tasty enchiladas, but the amounts of the ingredients were WAY off. I knew for 12 tortillas, that 2 # of meat would be too much, so used 1.5 # and should have used 1. I had half the meat mixture left over, so I froze it for another time. 3 cans of enchilada sauce is WAY too much. 2 cans was still to much! I will use just one can when I make the second batch with the meat mixture.

Creamy Beef Enchiladas
Recipe By : Laura Brooks TNT recipe list

2 pounds lean ground beef (90% lean)Beth says to use 1 pound
1 cup chopped onion
1 can condensed cream of mushroom soup -- (10-3/4 ounces)
1 cup sour cream -- (8 ounces)
1 can chopped green chilies -- (4 ounces)
3 cups shredded cheddar cheese -- (12 ounces) divided
3 cans enchilada sauce -- (10 ounces each)dividedWAY too much--cut back to 1 can.
12 flour tortillas (8 inches) -- warmed

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, sour cream, chilies, 1 cup cheese and 1/2 cup enchilada sauce; heat through.

Spread 1/4 cup enchilada sauce into each of two ungreased 13-in. x 9-in.baking dishes. (Beth was able to squeeze all 12 into 1 pan)Place 1/2 cup beef mixture down the center of each tortilla. Roll up and place seam side down in each prepared dish.

Pour remaining enchilada sauce over top; sprinkle with remaining cheese.  Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield:  12 servings.

1 comment:

  1. Sometimes the amount of ingredients just don't sound right, so you do have to adjust it to your eye. But this does sound like a great recipe. Although, I'm going to use grass fed beef. I love the idea that it is so much healthier than grain fed. You should check out the La Cense Beef Catalog. They have really good deals. I just placed an order online from them. Thanks for the recipe.