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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Tried it as warm appetizers without tortillas and decided to try it as an enchilada casserole Ingredients:
3 cups cooked beef, fajita |
14 ounces campbell southwest-style pepper jack soup |
2 cups grated cheese, use the mexican mix is you have it |
salt & pepper |
3 tablespoons tones chipotle chili seasoning |
8 ounces cream cheese |
8 ounces sour cream |
corn tortilla |
Directions:
1. Mix cream cheese, soup, 1 cup cheese, and seasoning together. Add fajita meat.
2. Fill tortillas with about 3 to 4 tablespoons filling, roll up and place seam side down in greased 9 x 13 pan. Top with rest of cheese and bake at 350°F until cheese is bubbly and heated through.
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