Tuesday, March 6, 2012

Creamy Beef Enchiladas

It has been a crazy few days around here.  We are on night three of no heat and day two of no stove. Something caused our heat and air unit to actually melt breaker boxes inside of our panel box and we are having to have it replaced tomorrow to the tune of $1600.00.  While that is hard to stomach it is better than what could have been.  I also have to give props to the fiance because he claimed to smell something all day Sunday and I couldn't.  May have or may not have had a few disagreements regarding the fact that there was even a smell........  Our panel box is outside in a utility closet so the fact he was able to pick up on it and cut the power before things got worse is amazing. Once we get the new panel box in we get to find out if we still have a working heat and air unit.  Our only saving grace is that if we find out it was related to the storms we got over the weekend than the insurance will pay.

Ok, on to the real reason I am here today..........

Super easy beef enchilada recipe.  Since this recipe makes 12, you will need two 9 x 13 baking dishes.  I usually cook half and freeze the other half for another meal.  Thaw out the night before, pop in the oven and they are just as good as the first batch.  This is also a great dish to take to new moms, one for now, one for later. If you want to cut in half it's easy enough to save the cream of mushroom soup for later.

Creamy Beef Enchiladas

2 lb lean ground beef
1 cup chopped onion
1 can cream of mushroom soup, undiluted
1 cup of sour cream
1 4 oz can chopped green chilies
3 cups shredded cheddar cheese, divided
3 cans (10 oz) enchilada sauce, divided
12 flour tortillas ( 8 in) warmed

Brown the beef and onion, drain.  Add the soup, sour cream, chilies, 1 cup cheese and 1/2 of the enchilada sauce.  Heat through.
Spread 1/4 cup enchilada sauce into each of the two ungreased 9 x 13 baking dishes.  Place 1/2 cup beef mixture down the center of each warmed tortilla.  Roll up and place seam side down in each prepared dish.  Pour remaining enchilada sauce over the top; sprinkle with remaining cheese.  Bake, uncovered, at 350 degrees for 20 - 25 minutes or until heated through.

Wish me luck that after I spend most of the day without power tomorrow while they replace the panel box that I have heat when they are done!

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1 comment:

  1. now you made me so hungry!!

    Melina ♥