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smothered enchiladas

(1 rating)
skyvanna avatar
Recipe by
Misty Smith
@skyvanna
Tecumseh, OK

These are the easiest enchiladas on the planet. I usually have to make 2 casserole dishes full and there are never any leftovers! This was my Mama's go-to dish when we had a houseful of people show up and nothing to feed them.

(1 rating)
yield 6 -8
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For smothered enchiladas

  • 1 pkg
    flour tortillas
  • 1 lb
    ground beef
  • 1 can
    cream of mushroom soup
  • 1 can
    ro-tel
  • 1 pkg
    taco seasoning mix
  • 1 pkg
    cheese, shredded
  • 1 can
    kidney beans, canned (optional)
  • 1 jar
    salsa, chunky (optional)

How To Make smothered enchiladas

  • 1
    Brown ground beef in skillet. Drain grease and add taco seasoning mix, cook per pkg directions.
  • 2
    Fill each tortilla with about 2 large serving spoonfuls (I'm a stickler for accuracy) of the ground beef mixture. Roll tortillas and place side by side in large casserole dish.
  • 3
    Mix can of soup and can of Ro-tel together in a bowl until most of the lumps are gone and it's well-blended. Pour mixture over tortillas and bake at 350 degrees for about 10-15 minutes, enough to heat through.
  • 4
    Remove dish from oven, sprinkle cheese over soup mixture and bake another 5 minutes or so, until cheese is melted.
  • 5
    Serve with sour cream, guacamole, and chips and salsa.
  • 6
    *I made these this weekend and didn't have any taco seasoning on hand. I added a can of drained and rinsed kidney beans and a jar of salsa, to the meat and it turned out just as good, if not better, than with the seasoning mix!*
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