Recipes - print - Torn Corn Tortilla Enchiladas

Torn Corn Tortilla Enchiladas - Recipe

This is a quick favorite that my family has enjoyed for years. The recipe is easy to alter if you like it a different way and easy to make for a large gathering or a family dinner.
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Cook ground beef and drain fat and set aside. In a large pot combine stewed tomatoes, tomato soup, el pato sauce, and corn. Stir and heat until just before boiling. Add meat. Rip corn tortillas into strips and add to sauce. Continue to stir and add corn tortillas until you get a creamy consistency, you don't want there to be so many corn tortillas that it's dry. If it does become dry then you can add another can of tomato soup or even your favorite salsa.
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 5
-2 pounds Lean ground beef cooked
-14 1/2 ounces can of stewed diced tomatoes
-10 ounces can of tomato soup
-7 ounces can of el pato
-15 1/4 ounces can of whole kernel corn
-1/2 package Corn tortillas