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
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.
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.
* 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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