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

  1. 1
    Preheat oven to 350.
  2. 2
    Brown ground beef, drain.
  3. 3
    Combine soup, water, chili, garlic powder, onion powder, sage, cumin, red pepper flakes, cayenne pepper.
  4. 4
    Stir in 1 C cheese.
  5. 5
    Stir over low heat until cheese is melted.
  6. 6
    Place about 1 C of sauce in 9x13 baking pan and swirl to cover bottom of pan.
  7. 7
    Place about a scant 1/2 C beef and 1/4 C sauce in middle of tortilla and roll up.
  8. 8
    Place seam side down and fill pan.
  9. 9
    Pour remaining sauce over tortillas.
  10. 10
    Bake 20 minutes until bubbly.
  11. 11
    I sometimes cover with foil while baking or if I have time, I baste the tortillas with the sauce a few times while baking.
  12. 12
    Sprinkle with remaining cheese and serve with your favorite garnish.

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