Soup Enchiladas
Soup Enchiladas combine flavorful seasoned beef, creamy cheese soups, and green enchilada sauce, layered with cheese and fresh vegetables, then baked to perfection. Served with crispy tortillas, this dish offers a hearty, cheesy, and slightly spicy experience ideal for family dinners or casual gatherings.
Ingredients
Instructions
- In a skillet, cook the hamburger until browned, then drain excess fat.
- Add diced onion and cook until softened.
- In a bowl, beat 6 eggs with salt and pepper.
- Fry the beaten eggs in a skillet as pancakes until cooked through.
- In a baking dish, layer tortillas, cooked beef mixture, green enchilada sauce, bean sprouts, chopped green pepper, and grated cheese.
- Repeat layers as desired, ending with a layer of cheese on top.
- Bake in a preheated oven at 375°F (190°C) for about 30 minutes, until bubbly and golden.
- Serve hot, optionally with the egg pancakes on the side.
Tips & Substitutions
For a lighter version, consider substituting ground turkey for the hamburger. You can also use low-fat cheddar cheese soup to reduce calories. If you don't have bean sprouts, shredded lettuce or spinach can be a fresh alternative. Adjust the spice level by adding jalapeños or using a spicier enchilada sauce. For a twist, you might try adding some black beans, similar to what's found in Turkey And Black Bean Chili.
Serving Suggestions
Serve the enchiladas hot, optionally with egg pancakes on the side for a hearty meal. A fresh salad or some guacamole pairs beautifully, adding a refreshing element to balance the richness. For a complete experience, consider serving with a side of Mexican rice or beans to round out the meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in the oven at 350°F (175°C) until heated through, about 20 minutes. If you're in a hurry, you can also microwave individual portions, covered, for 2-3 minutes, checking for warmth.
Nutrition & Diet Analysis (per serving)
Each serving of Soup Enchiladas contains roughly 955 calories, with 29g protein, 136g carbohydrates, and 35g fat. It is an excellent source of protein (57% of the Daily Value), dietary fiber (45% of the Daily Value), and calcium (34% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1226mg per serving (53% 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 this recipe ahead of time?
Yes, you can prepare the layers and assemble the enchiladas in advance. Cover and refrigerate overnight. When ready to cook, bake directly from the fridge, adding a few extra minutes to the baking time to ensure they are heated through.
What type of tortillas work best for this recipe?
Corn tortillas are traditional for enchiladas and will hold up well with the fillings. If you prefer a softer texture, flour tortillas can also be used. Just be sure to warm them slightly before assembling to prevent tearing.
Can I freeze the enchiladas?
Absolutely! Assemble the enchiladas, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. To bake, thaw in the refrigerator overnight, then bake as directed. This makes for a convenient meal option on busy days.
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).