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The first time I ever had an enchilada was while my brother in law was staying with us. He made supper one night and enchiladas was what he cooked up. After having his version of enchiladas I started looking for a recipe to make them again seeing as we liked them so much. I found a recipe that we really enjoy and although they are a bit time consuming and make a mess out of my kitchen (maybe that is just me?) they are worth the effort as they are very yummy and make enough to last for a few meals.

INGREDIENTS

• 1 pound ground beef
• 1 (1.25 ounce) package taco seasoning
• 1 cup water
• 2 cups cooked rice
• 1 (16 ounce) can refried beans
• 2 cups shredded Cheddar cheese, divided
• 10 (8 inch) flour tortillas
• 1 (16 ounce) jar salsa
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted

DIRECTIONS

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. Spread about 2 tablespoons of refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes.
• Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 degrees F for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.

You can find this delicious Cheddar Beef Enchilada recipe here

Recipe Alterations

This recipe is so good I haven’t made any changes to it at all and I think if I did my family might complain a bit.

Family Taste Test

Everyone likes this meal and we make it almost once a month. We serve it with sour cream (like most meals in my house), it is extremely tasty and very filling. I will usually try and make these up in the morning and then all I have to do is pour the sauce over top before popping them into the oven.

My Thoughts

The only suggestion that I have for this recipe is that when you pour the sauce over top cover the entire tortilla instead of pouring it down the middle as suggested by the original recipe. We found the tortillas left uncovered got too crispy after being in the oven. This enchilada recipe is just one of those rare meals that you find and everyone immediately likes without you having to change anything.

Filed under: Main Dish