Craving Mexican? These easy Creamy Beef Enchiladas have all your favorite Mexican flavors like green chiles, cilantro, cheese and a yummy seasoned beef filling. Plus it all goes together in 20 minutes! Just bake and serve with your favorite sides. Perfect for Taco Tuesday, Cinco de Mayo or really any day of the week!
4TablespoonsTaco Seasoning or 1 package taco seasoning mix
2cans4.5-ounce each chopped green chiles, divided
2cans10 ¾-ounce each cream of chicken soup (Lipton-Cup of Soup is gluten-free and you can thicken with a little cornstarch)
2Tablespoonscilantro + ½ cup cilantro chopped
1cupgreen onionschopped
28ozenchilada sauce (La Victoria has a gluten-free mild sauce)
14corn tortillas
2-3cupsCheddar cheesegrated
Garnishes: Salsa,sour cream, green onion curls, chopped fresh cilantro
Instructions
Preheat oven to 350 degrees. Spary a 13x9-inch baking dish with nonstick spray.
Brown ground beef and onion in a large skillet, breaking it up as it cooks until no longer pink and onion is translucent; drain.
Stir in taco seasoning mix and 1 can of chopped green chilies; set aside.
Stir together remaining 1 can green chilies, soup, 2 tablespoons cilantro and enchilada sauce. Let simmer for 20 minutes.
To assemble: Pour ¾ cup of sauce into bottom of prepared baking dish.
Cook tortillas in hot pan, no oil, until a little golden.
As you remove tortilla from pan, dip in sauce so covers entire tortilla then place on a cookie sheet and fill with beef mixture, green onions, cilantro and cheese.
Roll up and place seam side down in baking dish. Continue until all tortillas have been filled.
Pour remainder of sauce over filled tortillas and top with leftover cilantro, green onion and cheese.
Bake at 350° for 20-25 minutes or until bubbling hot.
Serve enchiladas with preferred garnishes accompanied by sides of refried beans and Spanish rice.