Torn Enchiladas
Torn Enchiladas are a comforting and hearty dish featuring layers of seasoned ground beef, creamy soups, and zesty enchilada sauce, topped with melted Colby-Jack cheese. This easy-to-make casserole is perfect for family dinners and casual gatherings, offering a delightful mix of flavors that appeal to both kids and adults.
Ingredients
Instructions
- Brown ground beef and add the taco seasoning.
- Do not add any water at this point.
- Mix in the cans of cream of chicken soup, chicken and rice soup, and enchilada sauce.
- Add enough water to make the mixture soupy.
- Spoon sauce onto the bottom of a 9 x 13-inch casserole dish to cover the bottom.
Tips & Substitutions
For added flavor, consider using ground turkey or lean pork instead of beef. You can also substitute the cream of chicken soup with a homemade version or a dairy-free alternative if needed. If you prefer a spicier kick, add some diced jalapeños or a dash of hot sauce to the mixture. Serving this alongside a fresh salad or some tortilla chips can enhance the meal.
Serving Suggestions
Serve the torn enchiladas hot, garnished with fresh cilantro, diced tomatoes, and sour cream. They pair wonderfully with a side of Mexican rice or a simple green salad. For a complete Tex-Mex experience, consider serving them alongside Chicken Tacos or a refreshing guacamole dip. This dish is perfect for family gatherings or casual weeknight dinners.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a microwave-safe dish, cover with a damp paper towel, and heat on medium power until warmed through. Alternatively, you can reheat them in the oven at 350°F for about 20 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Torn Enchiladas contains roughly 420 calories, with 22g protein, 29g carbohydrates, and 24g fat. It is an excellent source of protein (44% of the Daily Value) and iron (22% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1370mg per serving (60% 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 torn enchiladas ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. When ready to serve, simply spoon the mixture into the casserole dish, add the sauce, and bake as directed. This makes for a convenient option for busy weeknights.
What if I can't find Old El Paso products?
If Old El Paso products are unavailable, feel free to use any brand of enchilada sauce or taco seasoning. Just ensure that the flavors align with your taste preferences. You can also make your own taco seasoning with chili powder, cumin, garlic powder, and onion powder.
Can I freeze torn enchiladas?
Yes, you can freeze the assembled enchiladas before baking. Wrap the dish tightly with plastic wrap or aluminum foil and freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight and bake as directed. This is a great way to prepare meals in advance.
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).