Supper Club Enchiladas
Creamy, cheesy enchiladas filled with seasoned beef and onions, topped with melted cheese—perfect for a comforting family dinner or casual gathering.
Ingredients
Instructions
- Combine cream of chicken soup, Ro-Tel tomatoes, and sour cream in a saucepan and heat.
- Dip flour tortillas in the hot soup mixture.
- Fill each tortilla with seasoned hamburger, chopped onion, and grated Cheddar cheese.
- Roll up the filled tortillas and place them in a greased baking dish.
- Pour the remaining soup mixture over the assembled enchiladas.
- Bake at 350°F (175°C) for 20 to 30 minutes.
- Sprinkle remaining cheese on top after baking and return to oven until melted.
Tips & Substitutions
For a creamier filling, consider adding a bit of cream cheese or using a blend of sour cream and Greek yogurt. You can substitute ground turkey or chicken for the hamburger for a lighter option. If you prefer a spicier kick, try using spicy Ro-Tel tomatoes or adding jalapeños. For a vegetarian twist, black beans or lentils can replace the meat.
Serving Suggestions
Serve these enchiladas with a side of Tex-Mex Rice for a complete meal, or pair with a fresh salad to balance the richness. A dollop of guacamole or a sprinkle of fresh cilantro on top enhances the flavor. They also go great with Mexican Grits Casserole for a cozy, comforting dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place enchiladas in a baking dish covered with foil and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual servings for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Supper Club Enchiladas contains roughly 752 calories, with 25g protein, 84g carbohydrates, and 35g fat. It is an excellent source of protein (50% of the Daily Value), calcium (35% of the Daily Value), and iron (24% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1316mg per serving (57% 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 and store them in the refrigerator for up to 24 hours before baking. Just cover them tightly with foil to prevent drying out. When ready to bake, remove the foil and add a few extra minutes to the baking time to ensure they are heated through.
What can I use instead of flour tortillas?
If you're looking for a gluten-free option, corn tortillas are a great substitute. They may require a bit more care while rolling, so consider warming them slightly before filling. You could also experiment with lettuce wraps for a low-carb version, though this will change the overall texture.
How can I adjust the spice level in this recipe?
To control the heat, choose mild Ro-Tel tomatoes or use diced tomatoes without green chilies. You can also adjust the taco mix to your taste, using less for a milder flavor. For added spice, add diced jalapeños or a sprinkle of chili powder to the filling.
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).