Recipe by Campbell's Kitchen
"These flavorful enchiladas make a simple, delicious and filling supper!"
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1 (1 ounce) package
taco seasoning mix or burrito seasoning mix
1 (16 ounce) can
1 (10.75 ounce) can
Campbell's® Condensed Cheddar Cheese Soup
cooked regular long-grain white rice
flour tortillas (10-inch), warmed
1 1/2 cups
prepared enchilada sauce
shredded Cheddar cheese
These were yummy and something a bit different than what I usually do. I mostly followed recipe. I browned lean beef, added taco seasoning, uncooked rice-added water to let rice cook in beef/seasoning until done to take on flavor of seasoning. Once rice was finished cooking in beef mixture, I added cheese queso instead of cheese soup (because I had on hand and rarely buy cheese soup). I then added refried beans. I then placed mixture in each tortilla. I took advise of someone else and put a few spoonfuls of enchilada sauce on bottom of my 13x9 pan to avoid sticking. (Pan held 10 tortillas, mixture made 16-so froze the rest for later.) Poured rest of sauce over tortillas. And then I used mozzarella and mild cheddar to top tortillas. Baked 20 minutes. Everyone liked it!! Thanks for the recipe!
These were pretty good for fast, no fuss enchiladas. I'd like to try making some more from scratch next time. The things I did differently are: I omitted the rice, and topped the finished product with sour cream, lettuce and tomatoes.
Great and easy recipe! Only suggestion: spread a little of the enchilada sauce on the bottom of the pan; it will help to keep them from sticking.
My family really enjoyed this meal. The only thing that I changed that improved on it was I used velveeta cheese that I melted in the microwave instead of cheese soup
These are great exactly as directed with a side of sour cream! And MAN, do they make a lot of food! After putting about 1c of enchilada sauce on the bottom to prevent sticking, I put my filled tortillas in a 9x13 baking dish -- it only fit 6 of them and I had 1/3 of the filling and tortillas left over to make a fresh batch in a couple days or freeze. These are very filling, especially if you add the rice, which is a great way to stretch the filling on a budget. This is a keeper for ease, taste, and being budget-friendly with typically on-hand ingredients!
This was yummy this frist time I made it (following the recipe, but without rice). Second time, I did not have any cheddar soup on hand, so I just mixed in some shredded cheese. This time I also used rice and I added a can of green chilis for some heat. Rolled them, put it in a pan, poured enchilada sauce, them topped off with more shredded cheese. Delicious!
I have been making these for years, it couldn't be any easier-- all in one pot then to the flour tortillas, you can't beat it!! the flavor is wonderful and it is so quick that it's amazing that it can be that good being such a quick enchilada recipe...it has NEVER let me down between children, teens, and adults, it has always been a keeper
This recipe is crazy fast and easy. I added half a package of taco rice to the meat/bean mixture. Personally, I think it needs more of a kick, perhaps green chilis would work for those who like a little heat. I will definitely make again and again.
* Percent Daily Values are based on a 2,000 calorie diet.
Campbell's Kitchen Easy Beef Enchiladas
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 225
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