Recipe by farmerbrown
"Easy ground beef enchiladas that can please a crowd. They travel to potlucks well and also freeze well. My family loves these!"
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2 (4 ounce) cans
chopped green chilies
1 (1 ounce) package
1 (16 ounce) container
2 (10.5 ounce) cans
cream of chicken soup
shredded Cheddar cheese
1 1/2 cups
black olives, sliced
Great alternative to tomato-based versions. My husband has horrible acid reflux, but loves Mexican. This did not bother his stomach a bit. Satisfied the whole family. Served lettuce, tomato & other toppings on the side so everyone could build it their way.
My mom (Iowa native) makes this. It's one of my favorite mom dishes. Like Areena noted, it's better if you put a little of the soup mixture and some cheese inside the tortilla, too. Again, this is not intended to be real Mexican, hence the title. ;-)
I never rate a recipe without trying it first, but I'm making an exception because one of my friends makes a casserole exactly like this and it's delicious. In fact, I found this recipe while searching by ingredients because I lost the recipe my friend gave me. It's not gourmet by any stretch, and I usually avoid processed foods like canned soup, but this is good, easy comfort food for a crowd. Just don't expect it to taste like Mexican enchiladas; different thing altogether. The only thing my friend does differently is mixing in some of the sauce with the ground beef filling & adding a little cheese on the inside as well. I add jalepenos, but that's my thing. I think you'll like it if you try it.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 289
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