Gringo Enchiladas
Savory enchiladas stuffed with seasoned ground beef, melted cheese, and creamy tomato‑mushroom sauce—comforting, cheesy, and crowd‑pleasing.
Ingredients
Instructions
- Brown the ground beef and season it like tacos.
- Spread the cooked meat and shredded cheese onto tortillas, roll them up like burritos.
- Place the rolled tortillas side by side in a casserole dish, fitting tightly.
- Fill the gaps between tortillas with remaining meat and cheese.
- Combine the tomato soup, cream of mushroom soup, enchilada sauce, and optional sliced mushrooms in a bowl; stir in additional cheese to thicken.
- Spread the sauce mixture over the stacked tortillas.
- Top with a generous layer of shredded cheese.
- Bake in a preheated oven at 300–325°F until the cheese is melted and bubbly, about 20–25 minutes.
- Remove from the oven, sprinkle with grated Parmesan, and serve with a side salad and sour cream.
Tips & Substitutions
For an extra kick, consider adding diced jalapeños or green chilies to the meat mixture. You can substitute ground turkey or chicken for a lighter version. If you prefer a more traditional flavor, use a blend of spices such as cumin and chili powder to season the meat. Additionally, feel free to replace the Colby/Jack cheese with cheddar for a sharper taste.
Serving Suggestions
Serve the Gringo Enchiladas hot, topped with grated Parmesan and a dollop of sour cream. Pair with a fresh side salad, like a Dolores Cauliflower Salad, for a refreshing contrast. You can also serve with tortilla chips for added crunch, making it a hearty meal that everyone will enjoy.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions on a microwave-safe plate for about 2-3 minutes, checking for doneness.
Nutrition & Diet Analysis (per serving)
Each serving of Gringo Enchiladas contains roughly 442 calories, with 16g protein, 68g carbohydrates, and 13g fat. It is an excellent source of protein (33% of the Daily Value), vitamin D (33% of the Daily Value), and dietary fiber (29% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 594mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas, assemble them in the casserole dish, and cover them tightly with plastic wrap or aluminum foil. Refrigerate for up to 24 hours before baking. Just extend the baking time by a few minutes since they will be cold from the fridge.
What can I use instead of cream of mushroom soup?
If you're looking for a substitute for cream of mushroom soup, you can use cream of chicken soup or make a homemade version using a roux and adding sautéed mushrooms. This will maintain the creamy texture without compromising the flavor.
Are there vegetarian options for this recipe?
Absolutely! Replace the ground beef with a mixture of black beans, corn, and diced bell peppers for a hearty vegetarian option. Use vegetable broth instead of meat-based soups, and make sure the tortillas and cheese are vegetarian-friendly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).