Recipe by Heather
"This recipe is one of my family's favorites. It can be made in advance and then reheated, or you can make the different components ahead of time and then just assemble and bake for a quick dinner. Serve with sour cream and picante sauce or salsa."
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ground black pepper
1 (15 ounce) can
black beans, drained and rinsed
taco seasoning mix (such as Old El Paso®)
diced green onions
1 (10.75 ounce) can
reduced-fat, reduced-sodium cream of mushroom soup (such as Campbell's® Healthy Request)
reduced-fat sour cream
1 (4 ounce) can
diced green chile peppers, drained
shredded Cheddar-Monterey Jack cheese blend
flour tortillas, or as needed
Was easy to make and since the first review said it was a tad dry i added a can of enchilada sauce to it. I'm not big on this type of food but would make it again for something different.
No changes need to be made to this recipe, it is FANTASTIC the way it is ENOUGH SAID.
This recipe was pretty good. I like that the sauce is creamier than some tomato base sauces in other recipes. Only change I made was using salsa instead of green chilies because I had that on hand.
This was a nice change from traditional flavored enchiladas. The only change I made was slightly less cayenne pepper since my kids are not into spicy foods. These had a unique flavor. The mixture filled 8 8-inch tortillas.
My whole family of picky eaters loved this. I followed the recipe as written. Very easy, however, it was a tad dry. i think i will add a little more liquid next time. otherwise, very easy, very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Heather's Beef Enchiladas
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 232
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