Everyday Enchiladas
17 ingredients
12 steps
Ingredients
- 1 -1 12 lb ground beef, cooked
- 3 (10 3/4 ounce) cans cream of mushroom soup
- 2 (10 3/4 ounce) cans water
- 1 -3 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sage
- 1 teaspoon cumin
- 1 dash red pepper flakes (optional)
- 1 dash cayenne pepper (optional)
- 2 cups shredded cheddar cheese, divided
- 8 -12 flour tortillas
- shredded lettuce
- black olives
- chopped tomato
- sour cream
- salsa
Directions
-
1Preheat oven to 350.
-
2Brown ground beef, drain.
-
3Combine soup, water, chili, garlic powder, onion powder, sage, cumin, red pepper flakes, cayenne pepper.
-
4Stir in 1 C cheese.
-
5Stir over low heat until cheese is melted.
-
6Place about 1 C of sauce in 9x13 baking pan and swirl to cover bottom of pan.
-
7Place about a scant 1/2 C beef and 1/4 C sauce in middle of tortilla and roll up.
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8Place seam side down and fill pan.
-
9Pour remaining sauce over tortillas.
-
10Bake 20 minutes until bubbly.
-
11I sometimes cover with foil while baking or if I have time, I baste the tortillas with the sauce a few times while baking.
-
12Sprinkle with remaining cheese and serve with your favorite garnish.
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