This recipe was featured in Make It Snappy.
1 1/2 pounds ground beef
2 tablespoons flour
1 can (10.75 ounces) cream of mushroom soup
1 can (10.75 ounces) cream of chicken soup
1 small jar (24 ounces) tomato-based pasta sauce
1 can (14.5 ounces) enchilada sauce
1 can (4 ounces) green chilies
18 corn or flour tortillas
Oil for frying
1 cup grated cheddar cheese
1 cup chopped onion
Sour cream, optional, for garnish
Pickled jalapeño slices, optional, for garnish
- Brown ground beef with flour. Then stir in both soups, pasta sauce, enchilada sauce and chilies. Cook until bubbly.
- Quickly fry tortillas in hot oil until crisp. On a plate layer a tortilla, sauce, cheese and onion. Build the stack as high as you’d like. You can top the stack with sour cream, jalapeños, or both, if desired.
- This can also be made in a casserole dish by layering tortillas (without frying).
- Bake at 350 degrees for about 30 minutes to heat through.
Servings: 6. Serving size: 1 three-tortilla enchilada or 1/6 of casserole. Per serving: 492 calories, 29 g protein, 21.1 g fat, 37.6 g carbohydrates, 5.9 g dietary fiber, 1,180 mg sodium, 9.7 g sugars, 92 mg cholesterol
Carolyn Kilpatrick | Cooke County ECA
Cook’s Tip: You can make these as mild or as spicy as you’d like by controlling the kind of enchilada sauce and adding jalapeños.
