Ingredients for Mixed Up Enchiladas
- 1 lb ground beef
- 1 packet taco seasoning
- 1 (10.75 ounce) can cream of chicken soup
- 1/2 cup milk
- Cheese
- 1 (10 ounce) can enchilada sauce (amount may vary based on preference)
- Flour Tortillas
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mixed Up Enchiladas? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Mixed Up Enchiladas
- Brown 1 lb ground beef in a large skillet over medium-high heat. Drain off excess grease.
- Rinse the cooked ground beef with 1 cup of hot water to further reduce fat. Drain well.
- In a medium bowl, whisk together 1 (10.75 ounce) can cream of chicken soup and 1/2 cup milk.
- Add half of the cream of chicken soup mixture (about 1 cup) and 1 packet of taco seasoning to the ground beef. Stir to combine.
- Preheat oven to 350°F (175°C).
- Spread a thin layer of enchilada sauce on the bottom of a large, rectangular baking dish.
- Fill each tortilla (about 12 corn or flour tortillas) with 1/2 cup of the ground beef mixture, 2 tablespoons of shredded cheddar cheese, and a spoonful of enchilada sauce.
- Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
- Pour the remaining cream of chicken soup mixture evenly over the rolled enchiladas.
- Top with the remaining enchilada sauce and 1 cup of shredded cheddar cheese.
- Bake uncovered for 30 minutes, or until heated through and bubbly.
- Garnish with your favorite toppings: sour cream, shredded lettuce, diced onion, avocado, sliced black olives, etc., and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
6g
Fat
56g
Carbs
12g
