Description
These Weeknight Enchiladas are a quick and satisfying meal perfect for busy evenings. Ground beef is cooked with optional dried minced onion, then mixed with tomato soup and mild enchilada sauce for a flavorful filling. Flour tortillas are filled with the meat mixture and cheese, baked until bubbly and golden. Ready in just 35 minutes, this dish serves 4 and makes a comforting dinner the whole family will enjoy.
Ingredients
Scale
Main Ingredients
- 1½ lb ground beef
- 2 Tbsp dried minced onion (optional)
- 1 (10.5-oz) can tomato soup
- 1 (10-oz) can mild enchilada sauce
- 8 (7-8 inch) flour tortillas
- 2 cups shredded cheddar cheese (or Monterey Jack cheese)
Instructions
- Preheat Oven: Set your oven temperature to 350ºF to ensure it’s ready for baking the enchiladas.
- Cook Beef Mixture: In a large skillet over medium-high heat, cook the ground beef and dried minced onion (if using), stirring occasionally until the beef is thoroughly browned and crumbled. Drain any excess fat from the skillet, then return the meat to the pan. Stir in the tomato soup and mild enchilada sauce until well combined to create a rich filling.
- Assemble Enchiladas: Spread about one-third cup of the meat mixture evenly over each flour tortilla. Sprinkle each tortilla with approximately 1/4 cup of shredded cheese, then roll tightly. Place each rolled tortilla seam side down into a 9×13-inch baking dish, fitting them snugly side by side.
- Add Remaining Meat Mixture: Pour the remaining meat sauce evenly over the assembled tortillas in the baking pan, ensuring they are well coated.
- Bake Covered: Cover the pan with foil or a lid and bake in the preheated oven for 20 minutes, allowing the flavors to meld and the enchiladas to heat through.
- Finish Baking with Cheese: Remove the cover and sprinkle the remaining shredded cheese over the top of the enchiladas. Bake uncovered for an additional 5 minutes, or until the cheese has melted and is slightly golden.
Notes
- For a spicier flavor, substitute mild enchilada sauce with medium or hot enchilada sauce.
- To make it vegetarian, replace ground beef with cooked black beans or sautéed vegetables.
- Use corn tortillas for a gluten-free option, but adjust baking time slightly as they may be more delicate.
- Leftover enchiladas can be refrigerated for up to 3 days or frozen for longer storage.
