Optional; Onions, black olives, peppers, beans, rice
Instructions
Brown the ground beef in a skillet. Add a generous amount of a steak seasoning blend (ie; Montreal Steak Seasoning) I like to add extra garlic. As an option, you can brown up 1/2 cup of onions with the beef as it is cooking (fresh or dehydrated)
In a large saucepot pour in the Roasted Tomato Soup. Add 1/2 to 3/4 cup of sour cream to the soup and heat on medium high until bubbling. Add 1-2 TB of Chipolte seasoning along with 1/2 TB of Minced garlic and 1 tsp of red pepper. If you dont have Chipolte seasoning, just add 1 TB of Oregano and Basil in as well. Let the soup simmer on low heat, stirring occasionally for about 10 minutes.
Grate up 2 cups of cheese and have the salsa, sour cream and flour tortillas ready. If you are adding rice or beans, have them ready as well. Use at least a 13x9 baking dish, the deeper the better! Pour some of the sauce on the bottom of the dish to coat it.
Load up the flour tortillas! I like the large tortillas and I fill them full in this order-
1) spread, like frosting, sour cream all over the tortilla you are about to fill 2) scoop in a generous amount of the beef mixture 3) top with grated cheese 4) Pour 2-3 TBS of salsa on top 5) Add any other ingredients and then roll the tortilla up as snugly as possible, tucking the seam to the bottom of the dish. Repeat until dish is full and pour the sauce over the top.
Bake @ 350 for 30-40 min or until bubbling and hot
Serving
Suggestions
This recipe can be doubled and tripled or cut in half easily.
Originally Submitted
7/25/2017
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