Credit goes to Get Off Your Butt and Bake for this recipe.
Whenever I find a recipe with rave reviews, it makes me want to make it that much more! When I found this one, people were saying great things about it:
Whenever I find a recipe with rave reviews, it makes me want to make it that much more! When I found this one, people were saying great things about it:
Seriously these are the best enchiladas you can make at home and better than almost all of the enchiladas I've had at restaurants. We devoured them. Thanks for the deliciousness!
I just made this last night and I have to say it was AMAZING!!!!!!!!!! Thank you for the recipe!!!!!
Made these tonight for Cinco de Mayo and loved them!
And so, in the mood for some mexican food, I made these unique enchiladas.
They were delicious!
They were delicious!
Even better reheated the next day.
I hate when people serve starch with more starch, so I just paired this up with a fresh green salad with homemade dressing. It was a very filling dinner and we definitely had leftovers!
I'd love to hear about how these turn out for you!
FiveStar Enchiladas
1 lb. lean gr. beef
1 can kidney beans, drained & rinsed
1-10.5 oz. can corn, drained
1-4 oz. can diced green chilies
1/4 t. salt
1/4 t. cumin
1/4 t. chili powder
1/2 c. picante sauce or salsa
2-10 oz. cans mild enchilada sauce {I used 1 mild, 1 medium}
1 can Campbell's Cheddar Cheese soup
10 (6 1/2 in.) fajita tortillas
2+ handfuls grated Mexican cheeses
Preheat oven to 375.
Brown gr. beef. Drain off & blot out extra grease. Mix in kidney beans, corn, diced green chilies, and spices. In a separate bowl, combine salsa, enchilada sauce, and cheddar cheese soup. Warm up slightly to help un-condense the soup. Add about 1 cup of sauce mixture to gr. beef filling and stir.
Put about 1/2 c. of prepared sauce in the bottom of a 9x13 pan. Start generously filling tortillas and rolling them up, seam down. I left the cheese out of my enchiladas because of the cheesy sauce, but you can also sprinkle some grated cheese inside of each enchilada if you'd like. Once all enchiladas are rolled up, cover with remaining sauce mixture. Top with two generous handfuls of cheese, or more. Cover with foil and bake for 25 minutes. Remove foil and bake for another couple minutes, until cheese is melted.
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| Creamy Chicken Verde Enchiladas |
Tried this recently. The hubs and friends that were over gave it 2 stars. The recipe relied too heavily on the sauce for flavor and wasn't cheesy enough to satisfy our Tex-Mex taste buds.
ReplyDeleteWe thought these were great! The corn and kidney beans were creative enchilada additions, and the cheese soup/enchilada sauce combo was super yum. It also made plenty enough so I can have some for my lunch tomorrow.
ReplyDeletePinned this and also your blackened salmon with orange glaze.
I made this tonight with a few changes. I prefer to season my meat with taco seasoning because the filling will usually be bland if not. I followed the enchilada sauce completely and just added more salsa instead of Corn and kidney beans because I have the pickiest family in America. I totally loved the result and per my hubby's request this will now replace taco night at least twice a month. Thanks for the recipe it really was amazing. ❤️❤️❤️❤️
ReplyDeleteCanned beans, canned corn, and canned cheese sauce...with enchiladas...oh that's so wrong!! What happened to people having the love for authentic food that takes a few more steps and a little bit longer but doesn't train-wreck your taste-buds or health?! If you're willing to make this you might as well go to Taco Bell
ReplyDeleteAbsolutely love this recipe! I agree with what Mary said - definitely season your taco meat with taco seasoning before adding the corn, beans and salsa. It gives it the perfect amount of flavor. Definitely going to hold onto this recipe. Thanks again for sharing!
ReplyDeleteAre the tortillas corn or flour for this recipe?
ReplyDeleteI used flour.
DeleteI prefer corn tortillas, but my husband prefers flour.
DeleteI'm a vegetarian, so I used ground soy and it turned out beautifully! I also ran out of salsa, so I had to improvise with diced tomatoes and onion. The cheese soup adds a creaminess I wasn't expecting! My 7 year old and husband devoured them, and we have plenty left over for Superbowl lunch tomorrow. Thanks for this great addition to our menu!
ReplyDeleteDear Lord, no Mexican ever put beans in an enchilada (or chili for that matter). I live in South Texas and know where of I speak.
ReplyDelete