This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com as a part of Heinen’s 4 P.M. Panic Series.
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!