Recipe Background
If you're in the mood for some Mexican food, these Smothered Enchiladas are the way to go. Get ready to curb your craving with big ole fluffy tortillas filled with mildly spicy taco-seasoned beef swimming in a creamy sauce. Of course, there is plenty of melty cheese and all your favorite Tex-Mex toppings to go around for everyone! So, grab a big bowl of crispy chips and gauc because Smothered Enchiladas are about to bring you a fiesta of a feast!
If you're in the mood for some Mexican food, these Smothered Enchiladas are the way to go. Get ready to curb your craving with big ole fluffy tortillas filled with mildly spicy taco-seasoned beef swimming in a creamy sauce. Of course, there is plenty of melty cheese and all your favorite Tex-Mex toppings to go around for everyone! So, grab a big bowl of crispy chips and gauc because Smothered Enchiladas are about to bring you a fiesta of a feast!
Ingredients
- 2 pounds ground beef
- 1 (1.25-ounce) package mild taco seasoning mix
- 1 (4.5-ounce) can chopped green chiles divided
- 2 (10.75-ounce) cans cream of chicken soup
- 1 (16-ounce) container sour cream
- 8 (8-inch) flour tortillas
- 2 cups cheddar cheese shredded
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 13x9-inch baking dish.
- In a large skillet over medium-high heat, cook the ground beef, while breaking it up, until it crumbles and is no longer pink. Drain the ground beef.
- Add the taco seasoning mix and 1/2 of the chopped green chiles to the ground beef and stir to combine.
- In a large bowl, combine the remaining green chiles, the cream of chicken soup, and the sour cream.
- Pour 1/2 of the soup mixture into the prepared baking dish.
- Spoon the ground beef mixture evenly down the centers of the tortillas and roll them up.
- Place the rolled tortillas, seam-side down, over the soup mixture and top with the remaining soup mixture and the cheese.
- Bake the enchiladas until they're thoroughly heated, about 25 minutes.
- Serve.
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