Weeknight Enchiladas

BeefDairy
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Ingredients

  • 1 lb ground beef ⓘ
  • 1 small onion, chopped ⓘ
  • 1 (10 3/4 ounce) can tomato soup ⓘ
  • 1 (10 ounce) can enchilada sauce (I use medium) ⓘ
  • salt ⓘ
  • pepper ⓘ
  • 8 (8 inch) flour tortillas ⓘ
  • 2 cups shredded cheddar cheese or 2 cups monterey jack cheese ⓘ
  • sour cream ⓘ

Instructions

  1. Cook beef and onion in large skillet over medium high heat until meat is browned, stirring until crumbled; drain and return to skillet.
  2. Stir soup and enchilada sauce into meat mixture. Season to taste with salt and pepper. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas, place, seam side down, into 9x13 pan. Pour remaining meat mixture over tortillas.
  3. Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining cheese, bake 10 more minutes. Serve with sour cream.

Nutrition & Diet Analysis (per serving)

364 kcal 18% DV
Protein Fat Carbs

Macronutrients

Protein 15g 30% DV
Total Fat 19.2g 25% DV
Carbs 33g 12% DV
Fiber 2.7g 9% DV
Sugar 4.5g 9% DV

Electrolytes

Sodium 10262mg 100% DV
Potassium 330.8mg 7% DV
Cholesterol 44.8mg 15% DV

Vitamins & Minerals

Vitamin A 121.8mcg 14% DV
Vitamin C 24.4mg 27% DV
Vitamin D 0.2mcg 1% DV
Calcium 245.3mg 19% DV
Iron 2.3mg 13% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

sour cream pepper flour tortillas cheddar cheese onion tomato soup enchilada sauce ground beef salt

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