Wednesday, April 23, 2008

Beef Enchiladas

  • 1 pound ground beef
  • 1 can red sauce (10 oz.)
  • 1 can condensed cream of chicken soup (use homemade if possible)
  • 1 can condensed tomato soup
  • 10 flour tortillas (wheat preferred)
  • 2 cups shredded cheddar cheese

Brown ground beef, drain. Combine red sauce and soups. Pour 1 cup of sauce in bottom of greased 9x13 dish. Stir 1 cup sauce into beef mixture, then stir in 1 ½ cups cheddar cheese. Spoon ¼ cupfuls of beef mixture down center of tortillas. Roll up tightly and place seam side down in pan. Top with remaining sauce. Cover with foil and bake at 350 degrees for 30 minutes. Uncover, sprinkle with remaining cheddar cheese. Bake 10 minutes longer or until cheese is melted.

Note: This recipe is great frozen. Double recipe for extra pan. Cover with foil and freeze (do not bake). To bake, thaw in refrigerator overnight and bake as above.