You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Enchiladas by


1 pkg flour or corn tortillas
1 med. onion, chopped
1 lb hamburger meat, cooked and drained
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mild Old El Paso enchilada sauce
shredded sharp cheese
shredded Monterey Jack cheese


Cook onion & meat; drain grease. Add all 3 cans of above ingredients; cook on low heat for 5-10 minutes. Fry tortillas in small amount of oil - just long enough to heat and soften up. I usually fry all the tortillas at once, drain each one between paper towels.

Then take each tortilla and place a large spoonful of meat mixture in middle of shell. Sprinkle cheese on top and roll up, placing seam side down in baking dish. Top with meat mixture and cheese and bake uncovered at 350° for about 20 minutes or until cheese is bubbly.

Back to Top