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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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These enchiladas come out into a casserole dish. They are so good and better reheated the next day. Definitely a kid pleaser. Ingredients:
1 1/2 lbs ground beef |
1 (2 ounce) package taco seasoning |
2 (4 ounce) cans green chilies |
12 fajita size flour tortillas |
2 (8 ounce) cans cream of chicken soup |
1 cup shredded cheddar cheese |
1/4 cup milk |
Directions:
1. In a bowl mix cream of chicken soup, milk and green chilies; set the bowl aside.
2. Start browning ground beef and drain when fully cooked.
3. Add the ground beef back to the skillet and mix in taco seasoning; set aside ground beef.
4. Dip each tortilla in the cream of chicken mixture and then fill the tortilla with beef and roll like a burrito.
5. Place the burrito in a greased 9x11 pan.
6. Dip and fill each tortilla until your out of tortillas and ground beef.
7. Take the remaining cream of chicken mixture and pour it over the top of the enchiladas.
8. Top with cheese and bake on 350.
9. I would suggest baking the dish until the cheese is melted and the casserole is bubbly.
10. About 20 minutes is the suggested cook time.
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