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Enchiladas
SUBMITTED BY:
Vanessa Robbins
PHOTO BY:
Dyann
"These are beef filled tortilla shells baked in a creamy chicken soup and cheese sauce. My husband absolutely loves these. I served them to guests once with Mexican rice, and they went home with the recipe. Enjoy!"
RECIPE RATING:
Read Reviews
(264)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
40 Min
READY IN
55 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 pounds lean ground beef
1 bunch green onions, finely chopped
1 diced fresh jalapeno pepper, or to taste
1/4 cup water
1 (1.25 ounce) package taco seasoning mix
1 cup plain yogurt
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded mozzarella cheese
6 (6 inch) corn tortillas
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated.
In a medium bowl, mix together yogurt, condensed soup, and cheese.
Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in a 7x11 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
Bake in preheated oven for 20 to 30 minutes.
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REVIEWS
Reviewed on Jan. 8, 2004 by
Pamm
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Pamm
Jan. 8, 2004
These were very good. Both my husband and son liked them a lot. I used sour cream instead of yogurt, and jack instead of mozzarella cheese, but otherwise followed the directions exactly. I found that 1 1/2 lbs. of meat was a bit too much to fill the tortillas and still be able to roll them up, so I just sprinkled the extra meat on top. But probably 1 lb. of meat would be ample for the recipe. Also, heating the tortillas, covered, in the microwave, to soften them a bit would make them easier to roll up without without cracking.
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18 users found this review helpful
These were very good. Both my husband and son liked them a lot. I used sour cream instead of...
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Reviewed on Aug. 14, 2003 by
Dyann
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Dyann
Aug. 14, 2003
Made this recipe a little healthier. I used LOWFAT yogurt,98% FAT-FREE cream soup, only 20 oz.of ground EXTRA LEAN TURKEY, 2% MILK mozzarella cheese, FAT-FREE FLOUR tortillas (softened in microwave) and fresh diced tomatoes on top. What a great flavor! The creamy mix with the mexican spices is unique and delicious. This now goes to the "favorite" file!
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17 users found this review helpful
Made this recipe a little healthier. I used LOWFAT yogurt,98% FAT-FREE cream soup, only 20...
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Reviewed on Jan. 8, 2004 by
DREGINEK
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DREGINEK
Jan. 8, 2004
Although my eyes widened at the thought of mixing cream of chicken with beef/mexican food, this was great!! I ommitted the jalapenos but added 1 4.5oz can diced green chilies to the soup/cheese mix. I used 1/2 cup yogurt and 1/2 cup sour cream and used half moz cheese and half 3 blend mexican cheese. I also used flour tortillas and turned out great (HOWEVER-remember to grease the baking dish or they will stick!!). Served with shredded lettuce and chopped green peppers and we all thought they were terriffic! Will make again!!
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15 users found this review helpful
Although my eyes widened at the thought of mixing cream of chicken with beef/mexican food,...
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Reviewed on Jan. 13, 2004 by
TB LADY
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TB LADY
Jan. 13, 2004
These were very good, my whole family enjoyed them.I used flour tortillas instead of corn and substituted sour cream for the yogurt. I also used shredded cheddar cheese, but next time will use a mexican shredded cheese blend. Whenever I make a dish like this I pour a little taco sauce in the bottom of the pan, this keeps the bottom of the tortillas from getting hard.
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12 users found this review helpful
These were very good, my whole family enjoyed them.I used flour tortillas instead of corn and...
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Reviewed on Jan. 8, 2004 by
Tracy
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Tracy
Jan. 8, 2004
Even though the chicken soup scarred me, I tried this recipe anyway. This was the best dish that I have served in a long time. I used flour tortillas, sour cream instead of yogurt and chedder jack cheese. This reminded me of a favorite dish that I like from a mexican restaurant. Also, use a 9 x 13 pan when cooking.
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12 users found this review helpful
Even though the chicken soup scarred me, I tried this recipe anyway. This was the best dish...
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Reviewed on Aug. 5, 2004 by nic
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nic
Aug. 5, 2004
I absolutely love this recipe! However, I made a few changes to use up some things in my cupboard. To make clean-up easier, I sprayed the dish with PAM, used 1 small can of green chilies instead of a jalapeño while browning meat, 1 c. of sour cream instead of yogurt (I didn’t have any yogurt in the fridge) and 1 can of enchilada sauce. I dipped each WHEAT tortilla into the sauce before filling. I also poured remaining sauce over enchiladas before I baked. WONDERFUL! This tastes better than a local caterer's recipe. Well done. Also, made these again and topped with fresh chopped cilantro and black olives when the dish came out of the oven. Yum!
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10 users found this review helpful
I absolutely love this recipe! However, I made a few changes to use up some things in my...
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Reviewed on Jan. 8, 2004 by PEANUTHEAD33
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PEANUTHEAD33
Jan. 8, 2004
My husband and I had these the other night. We make a new recipe every Monday night to keep our tastebuds happy. We live in Texas and have tons of Mexican food available, but these were by far better than what most restaurants serve. I didn't change a thing about the recipe.
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10 users found this review helpful
My husband and I had these the other night. We make a new recipe every Monday night to keep...
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Reviewed on Nov. 13, 2005 by Vanessa
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Vanessa
Nov. 13, 2005
I have changed a few things with this recipe since it was first posted. I use tortilla shells instead of the corn and most often use sour cream. I have also used cream of mushroom and onion soup, and it is great. I use tex-mex cheese bblend in the mix and once they are all rolled and in the pan I also spoon sour cream over top and then more tex mex cheese. Onions and peppers are great fried in with the beef or chicken when I use it. Another thing I often add is some salsa prior to rolling.
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7 users found this review helpful
I have changed a few things with this recipe since it was first posted. I use tortilla shells...
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Reviewed on Sep. 19, 2005 by katylan
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katylan
Sep. 19, 2005
This was a great starter recipe, but I made some changes like many of the other reviewers. I used Campbells southwest cheese soup instead of the chicken soup, regular onions instead of green onions, and sour cream instead of the yogurt. I also added a can of diced green chiles, and used flour tortillas. It was fantastic! My boyfriend wouldn't stop eating the filling with the torts. even before I got the chance to put it in the oven to bake! This will go in my recipe book for sure!
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5 users found this review helpful
This was a great starter recipe, but I made some changes like many of the other reviewers. I...
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Reviewed on Jan. 31, 2004 by
BaysChick
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BaysChick
Jan. 31, 2004
I loved these!!! I was out of cream of chicken soup, so I used cream of mushroom and I used sour cream in place of the yogurt. I did not have mozzarella on hand so in went some cheddar cheese (about twice as much as was called for). I also put some sliced black olives in with the meat mixture! Even though the way I made it is a real artery stopper upper, it was just sooooo yummy!
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5 users found this rev