If you didn’t use all of your meat mixture, just layer it on the top of the tortillas.
Don’t waste it!
Pour the enchilada/cheese sauce over the top.
Use it all . . . it reduces as it cooks.
Top with more grated cheese. I like to save about 1/2 cup to sprinkle over the top, when it’s just about done baking. Bake at 375 degrees for at least 45 minutes or until bubbly and golden on the top and edges. Top with additional grated cheese, and let cook just long enough to melt the cheese. If it starts getting too brown on the top, cover with foil that has been sprayed with cooking spray . . . You don’t want the cheese to stick to the foil!
If desired top with crushed corn chips or tortilla chips.
I served this with a tossed green salad & garlic bread.
I made individual Deep Dish Apple Raspberry Pies . . . for Dessert!
Recipe coming soon.
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- 1 lb lean ground beef, cooked and grease free
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (10 3/4 ounce) can of Cheddar Cheese Soup (I used Campbell’s)
- 2 cans (10 ounces each) enchilada sauce (I used Mild)
- 1 tablespoon granulated sugar & 2 tablespoon water (add to enchilada/cheese sauce)
- 1 can (4 ounces) diced green Chile peppers, drained
- 1/2 to 1 cup frozen whole kernel corn, thawed
- 1/2 tsp. chili powder
- 1/4 tsp. salt
- 1/4 tsp. ground cumin
- 2 cups shredded pepper jack cheese (10 ounces) or other favorite cheese
- 1 to 1 1/2 cups of your favorite Salsa or Picante sauce (HERDEZ SALSA is one of my favorites)
- 8 (6 1/2-inch) fajita-size flour tortillas
- fresh cilantro sprigs for garnish (optional)
- Heat oven to 375 degrees.
- (This recipe could be made without the ground beef. Substitute chicken or leave the meat out entirely!)
- Brown ground beef until done. Drain the grease very well. I like to use paper towels to squeeze out any remaining grease. Add drained and rinsed red beans, chile peppers (opt), corn, chili powder, salt and cumin. Add the salsa or picante sauce and stir well to combine.
- In medium-size bowl, stir together two cans enchilada sauce, sugar and 1 can of cheddar cheese soup. Stir 1 cup of the enchilada sauce into bean mixture. If you want this to be milder, you could use 1 can of enchilada sauce and 2 cans of cheese soup. I used Campbell’s brand.
- Spread 1/4 to 1/2 cup of the remaining enchilada sauce in 13×9-inch baking dish. Brush one side of a tortilla with enchilada sauce. Spoon the hamburger mixture down the length and towards the center, on sauced side and then roll up. Place rolled tortilla in baking dish, seam side down. Repeat with remaining tortillas and meat & cheese mixture. Pour remaining enchilada sauce over top to cover. Top with remaining 1 cup cheese.
- Bake at 375 degrees for 45 minutes, until hot & bubbly and slightly browned along the edges. If desired, garnish with cilantro.
- Place your baking dish on top of a cookie sheet, just in case it bubbles over!
by Get Off Your Butt and BAKE
We lived in South Texas for years so I’ve had about every kind of enchilada…but not this recipe! Can’t wait to try this, I’m betting we are going to love that cheezy enchilada sauce. Came over from Cliff Circle Views and can’t wait to go through your blog and recipes!
These look ‘almost’ as good as the ones I make . . . hahaha! I DID grow up in southern California and my best friends had last names like Hernandez, Gonzalez . . . so I do make pretty wicked enchiladas!!!! I did get some good ideas from yours – I like adding the corn and beans to your meat – nicely done . . . .AS ALWAYS, neighbor!
Made these tonight for Cino de Mayo and loved them!
Made these last night and they were very good. Only problem I had was some of them wanted to stick to the bottom of the pan. I’d say a little more than the 1/4 cup sauce is needed on the bottom of the 8×13 pan. Other than that, great recipe. Had no leftovers!
Love your blog- your photos of the food make me drool! I have a quick question about the enchiladas.. why do you add sugar to the enchilada sauce? Thanks!
Adding the sugar is totally optional. I do think it brings out the flavor of the tomatoes however.
Just one of the many weird things that I do! Thanks for leaving a sweet comment.
Seriously these enchiladas are the best enchiladas you can make at home and better than almost all of the enchiladas I’ve had at restaurants. We devoured them. Thanks for the deliciousness!
Enchiladas are made with corn tortillas. Technically speaking, these are “wet” burritos.
These sound good and I will try them. I have never had enchiladas made with flour tortillas. I have ate them using corn tortillas. Corn tortillas are usually smaller, you don’t fold in the ends, just roll up and place seam side down. Just a hint, both flour and corn tortillas roll better when warm. They will not roll if straight from the fridge, they will crack. Both freeze well, I let them set in the fridge or on counter to thaw. When warming several at a time place a short stack (5-10) on a piece of foil, fold foil over tortillas and seal remaining three sides. You don’t want to press the foil tight, leave air space. Place in preheated 350 oven 10-15 minutes, they are ready to roll or serve.
I just made this last night and i have to say it was AMAZING!!!!!!!!!!!!!!!!!!!! Thank you for the recipe!!!!
Excited to try this recipe! Did I miss where the first cup of cheese is supposed to go? At the end, it says “top with the remaining cheese”, but it doesn’t ever say to add it in the recipe.
Just stumbled on your site via a link from Homestead Survival. You make my kind of recipes, yum!!