January 11, 2011

Easy Beef Enchiladas

These are so yummy! Kurt says they are restaurant quality! :)

1 1/2 pounds ground beef
1 T chili powder
2 cups Monterey Jack cheese (I use whatever cheese I have on hand, and just sprinkle liberally)

6-7 flour tortillas
1 1/2 cups sour cream
1 4.5 oz can diced (or chopped) green chilis (no need to drain) [I leave this out]

1 10 3/4 oz can cream of chicken soup

Preheat oven to 350 degrees and lightly grease a 9 x 13 casserole dish. Brown the ground beef and add the chili powder. When cooked, drain the fat and add in 1 1/2 cups of the cheese and stir (I just put in a good amount...I don't even measure!). Fill each of the tortillas with about 3-4 heaping tablespoons of the beef mixture, roll up, and place in the dish. Next, mix the sour cream, chilis, and cream of the chicken soup together in a bowl. Pour on top of the enchiladas and top with the remaining cheese. Bake for 25 minutes and enjoy!

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