Enchiladas for dinner couldn’t be easier. This is one of those recipes you will either memorize or – if it were in a recipe box – the card would be tattered and stained.
I made them for my own family in a double batch because I have hungry teens and thought I would have leftovers for the next day. They finished dinner. I wrapped up the leftovers only to find most of it gone the next morning, ravaged by late night nibblers. They actually fought over who got to eat the last serving for breakfast. They were that good.
- 12-15 10 inch soft flour tortillas
- 2 pounds ground beef
- 2 packets taco seasoning
- 2 15oz cans enchilada sauce
- 1 15oz can of cream of mushroom soup
- 1 pound shredded cheese of your choice
- 2 tomatoes
- 4 green onions
- 1 small can of sliced black olives
- 2 fresh avocados
Spicy Sour Cream
- 1 large clove finely chopped garlic
- 2 cups sour cream
- 2 TBS. fresh lemon juice
- 1/4 cup Franks original hot sauce
- stir together
- Brown meat and add taco seasoning packets according to the instructions on the package.
- Put about 1/2 cup of meat and cheese in each tortilla.
- Roll the tortilla and place in a 9×13 pan that has been sprayed with cooking spray.
- Whisk together the enchilada sauce and cream of mushroom soup.
- Pour sauce over the enchiladas so all are covered.
- Bake on low heat, 300° for 40 minutes.
- Serve with toppings as desired, top with spicy sour cream, enjoy!