Ingredients
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2
-
1
-
1
-
16
-
2
-
10
-
1
-
-
-
-
-
-
-
-
Directions
Sour Cream Beef Enchiladas, I got this recipe from a high school friends mother, and these are THE BEST enchiladas. They are definitely not good for you, but who cares–they taste AWESOME. A favorite with my kids., This recipe is a true winner! My only tweaks, use Mezetta Sliced Tamed Jalapeo Peppers 32 ounce jar that I chop up and add to taste. The reason these Peppers, is that they’re mild tasting and not too hot plus more economical than a smaller jar. My second tweak is that I pour a little of the clear pepper juice from the jar mixing into the sauce, giving it a slightly spicier zing. This is a great recipe and I would highly recommend., These enchiladas are excellent!! I added a small amount of velveeta to each enchilada on top of the meat mixture before I rolled it up. They were nice and cheesy! Hubby, toddler, and I enjoyed them! Im saving this recipe. Thanks for sharing! :
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Steps
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1
Done
|
Brown Meat, Then Drain Grease. |
|
2
Done
|
Add Taco Seasoning and Green Chilies. |
|
3
Done
|
Combine Sour Cream, Soup, and Other Chilies in a Saucepan and Heat Through. |
|
4
Done
|
Pour Enough Soup Mixture Into a 9 X 13 Pan to Coat Bottom. |
|
5
Done
|
Heat Tortillas 30 Seconds in the Microwave. |
|
6
Done
|
Fill Tortillas With Meat Mix, Wrap, and Place in Pan. |
|
7
Done
|
Pour the Rest of the Soup Mixture Over the Top of Tortilla Wraps and Sprinkle With Cheese. |
|
8
Done
|
Bake at 350 Degrees; For 35-40 Minutes, or Until Cheese Is Melted and Soup Is Bubbling on the Sides. |
|
9
Done
|
Serve With Salsa, If Desired. |
