Supper Club Enchiladas

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by cookiemama | See cookiemama's recipes | Report Abuse

Source: adapted from a Younkers cookbook

 

These yummy cream sauced enchiladas are also great when you use chicken instead of beef. The chipotle flavored taco mix is also a fun option.

 

Servings:         4 servings

Prep time:       25 minutes

Cook time:      25 minutes

Total time:       50 minutes

 

Ingredients:

1 pound ground beef
1 1.25 oz. pkg taco seasoning mix
1 10 3/4-oz. can condesned cream of chicken soup ( I use the Healthy Request for less sodium)
1 4-ounce can diced green chiies
1 8-ounce dairy sour cream ( you can use light sour cream)
8 8-inch flour tortillas
2 cups shredded Mexican cheese blend
1/2 cup sliced green onions

 

Directions:

Grease a 3-quart baking dish; set aside. In a skillet cook ground beef until brown; drain off fat. Add taco seasoning mix; cook 2 minutes more. For sauce, in a small saucepan combine soup, undrained chili peppers and sour cream. Cook and stir until bubby.
Spread about 1 tablespoon of the sauce over each tortilas. Top with some of meat, 1 1/2 cups of the cheese and green onions. Roll up and place, seam side down in prepared baking dish. Pour remaining sauce over enchiladas. Cover baking dish with foil.
Bake in a 350° F oven for 20 minutes or until edges are bubbly. Uncover and sprinkle with the remaining 1/2 cup of cheese. Bake, uncovered, for 5 minutes more.