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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