Recipe by SDHARKER
"Beef and cheese filled tortillas are baked in a creamy, Italian-style sauce."
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2 (10.75 ounce) cans
condensed cream of mushroom soup, undiluted
1 (1 pound) loaf
processed cheese food, cut into thin slices
2 (26 ounce) cans
2 (6.5 ounce) cans
20 (10 inch)
I changed this recipe quite a bit; added the cheese and beef and marinara mixture all together; lined the bottom, insides, and top of enchiladas with the mixture. It was great this way! Next time I might add some type of taco seasoning to the meat...
Wasn't too thrilled with the Processed Cheese taste in the Enchiladas combined with the Cream of Mushroom. Next time I will try it with Mozzarella instead.
these are easy and a big hit with guests and my husband..
This was great the only thing we did different was to put deli sliced mild cheddar chesse inside and put shredded chesse on top. Other than that we didnt need to make any changes to this recipe.
I made this receipe and hated it! The tortillas became soggy and were not pleasant to eat, there was way too much cheese to the point where it was unpalatable, and the pasta sauce got really salty after being cooked. I had to throw it out since my daughter hated it too. What a waste!
Excellent! Easy to make and good to eat.
This is a very easy recipe and my family ate it really well. It is also good as leftovers.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 939
** Calories from Fat: 363
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