Super Beefy Enchiladas
Creamy beef enchiladas with melted cheese and savory sauces, perfect for a hearty family dinner or casual gathering with bold Mexican flavors.
Ingredients
Instructions
- Combine cooked beef, half of the shredded cheddar cheese, and chopped onion in a bowl. Cook until the cheese melts.
- In a separate bowl, mix the condensed tomato soup, cream of mushroom soup, and mild enchilada sauce. Set aside.
- Dip each corn tortilla into hot oil to soften.
- Place a portion of the meat mixture on each tortilla, then roll up.
- Place the rolled tortillas seam side down in a 13 x 9 inch baking dish.
- Pour the sauce mixture over the rolled tortillas.
- Sprinkle the remaining shredded cheese on top.
- Bake at 350°F for 25 to 30 minutes until bubbly and golden.
Tips & Substitutions
To add extra flavor, consider mixing in some black beans or corn into the beef mixture. For a lighter option, you can substitute ground turkey for the beef. If you prefer a spicier kick, add some diced jalapeños to the sauce mixture. Remember to keep the tortillas warm and pliable by covering them with a kitchen towel after frying.
Serving Suggestions
Serve these Super Beefy Enchiladas with a side of Fiesta Rice for a complete meal. A fresh green salad or some guacamole also pairs well. For an extra touch, top the enchiladas with sour cream and chopped cilantro before serving. They make a great centerpiece for a casual gathering or family dinner.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes until heated through. You can also microwave them for quicker reheating, but the oven will keep the tortillas crispier.
Nutrition & Diet Analysis (per serving)
Each serving of Super Beefy Enchiladas contains roughly 1352 calories, with 21g protein, 127g carbohydrates, and 88g fat. It is an excellent source of dietary fiber (55% of the Daily Value), protein (43% of the Daily Value), and calcium (27% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 860mg per serving (37% 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 assemble the enchiladas in advance and store them in the refrigerator for up to 24 hours before baking. Just cover them tightly with plastic wrap or aluminum foil. This makes it convenient for meal prep, especially when entertaining guests.
What can I use instead of corn tortillas?
If you don't have corn tortillas, you can use flour tortillas as a substitute. They will yield a different texture but still work well with the fillings. Additionally, gluten-free tortillas are an option for those with dietary restrictions.
Can I freeze the enchiladas?
Absolutely! You can freeze the assembled enchiladas before baking. Just wrap them tightly in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to 3 months. When ready to bake, thaw them overnight in the fridge and then bake as directed.
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).