I happen to be making one of my favorites tonight so it's on my mind right now. SO easy and yummy!
Easy Enchiladas
1 lb. ground meat
3 cans Old El Paso enchilada sauce (the red sauce - MILD)
1 can cream of mushroom soup
2 lb. block of Velveeta cheese
1 pkg. 8 count large tortillas
Brown meat (and onion if desired) and drain. First stir together two cans of sauce plus soup and then add this to meat. Grate about 1 to 1.5 of the 2 lb. block of Velveeta. I know it's a pain to grate Velveeta block but the already grated just isn't the same. (It's the Velveeta cheese and mushroom soup that gives these enchiladas such a creamy texture) Place two large spoonfuls of meat mixture on a tortilla and add cheese on top of that, then roll. Then place in a rectangular pan. You should have enough meat mixture to fill all 8 tortillas with just a little left over. With what you have left over in the pan (if any), add that third can of enchilada sauce to it and then pour that over the rolled enchiladas. Try to get some sauce on each of them so when they bake, they don't get crispy. Then top that with more cheese. Bake at 350 for 30 minutes.
Super easy and so good. I usually use the Mild Mexican Velveeta to add a little more spice.
Hope you like it!
__________________
~ Angie |