Creamy Smothered Enchiladas

AuthorKathleen GloverCategory, DifficultyBeginner

When you're looking for a quick, hands off weeknight meal, look no further than these Creamy Smothered Enchiladas. These enchiladas are not pretending to be authentic but instead are a delicious Americanized version. 

The leftovers heat up really well so feel free to make a double batch and eat this for a couple meals over the week. You can also freeze these for up to 3 months as long as you seal it well. I've made these in those foil casserole dishes, tightly wrapped plastic wrap over top, and then wrapped in foil. Believe me, when you're exhausted after getting home from work, there is nothing better than remembering you have Creamy Smothered Enchiladas in the freezer. 

Yields8 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

Ingredients:
 2 lbs ground beef
 1 ¼ oz taco seasoning mix
 1 tbsp tomato paste
 4.50 oz green chili peppers, chopped
 10.50 oz cream of chicken soup (1 can)
 16 oz sour cream
 8 flour tortillas
 2 cups Cheddar cheese, shredded
 salt
 pepper
optional:
 2 tbsp hot sauce (such as Cholula or Tapatio)

Directions:
1

Preheat the oven to 350 F.

2

Brown ground beef in a large skillet until cooked through. Drain excess fat out of the pan and discard. Add the taco seasoning mix, tomato paste, hot sauce, and half of the chopped peppers.

Tip: Adjust the hot sauce to your preference, adding more if you prefer a spicier dish.

3

Stir together the remaining green peppers, cream of chicken soup, and sour cream. Add half of this mixture to the bottom of a casserole dish.

4

To assemble the enchiladas, add the ground beef into the center of the tortillas, roll them up, and place them seam side down in the casserole dish. When all the enchiladas are in the dish, add the rest of the sauce and top with more cheese.

5

Bake at 350 F, for 25 minutes or until the cheese on top has browned.

Ingredients

Ingredients:
 2 lbs ground beef
 1 ¼ oz taco seasoning mix
 1 tbsp tomato paste
 4.50 oz green chili peppers, chopped
 10.50 oz cream of chicken soup (1 can)
 16 oz sour cream
 8 flour tortillas
 2 cups Cheddar cheese, shredded
 salt
 pepper
optional:
 2 tbsp hot sauce (such as Cholula or Tapatio)

Directions

Directions:
1

Preheat the oven to 350 F.

2

Brown ground beef in a large skillet until cooked through. Drain excess fat out of the pan and discard. Add the taco seasoning mix, tomato paste, hot sauce, and half of the chopped peppers.

Tip: Adjust the hot sauce to your preference, adding more if you prefer a spicier dish.

3

Stir together the remaining green peppers, cream of chicken soup, and sour cream. Add half of this mixture to the bottom of a casserole dish.

4

To assemble the enchiladas, add the ground beef into the center of the tortillas, roll them up, and place them seam side down in the casserole dish. When all the enchiladas are in the dish, add the rest of the sauce and top with more cheese.

5

Bake at 350 F, for 25 minutes or until the cheese on top has browned.

Creamy Smothered Enchiladas

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