Ground Beef Enchiladas

Ground Beef Enchiladas


"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!"
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55 m servings 556 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 556 kcal
  • 28%
  • Fat:
  • 33.8 g
  • 52%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 1122 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. In a medium bowl, mix together yogurt, condensed soup, and cheese.
  4. 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.
  5. Bake in preheated oven for 20 to 30 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 690 Ratings

Most helpful positive review

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...

Most helpful critical review

The cheese inside and on top of these enchiladas was too thick.

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...

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 fo...

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 ...

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...

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 oni...

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 micro...

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...

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...

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 so...