Enchiladas Recipe

  • 2 pounds Hamburger
  • 1 onion (diced)
  • refried beans
  • 1 can tomato soup
  • 1 can cream of mushroom soup
  • 1 can enchilada sauce
  • 1 package flour tortilla shells, medium size
  • Velveeta Cheese
  • shredded Cheddar cheese
Container: 9 x 13 baking pan
1 hr
  • Brown hamburger and onion, drain.
  • Add refried beans.
  • Combine Tomato Soup, Cream of Mushroom Soup and Enchilada sauce in a bowl.
  • Spray 9 X 13 pan with cooking spray. Spoon in just enough sauce mixture to cover the bottom of the pan.
  • Lay out a shell. Place about 2 heaping tablespoons of the meat mixture in the center of each shell.
  • Place a slice of Velveeta cheese (split in half) on top of the mixture.
  • Roll up the shell and place in the 9 X 13 pan.
  • Pour the remaining sauce mixture evenly over the top of the enchiladas. Sprinkle with grated cheddar cheese.
  • Bake uncovered at 350 degrees until cheese starts to brown. (About 30 - 45 minutes).
  • Remove from oven, let sit for 15 minutes.
Tip: Make ahead of time or make a double batch and refrigerate and/or freeze for another day. Then just bake when you are ready.
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