5Star Enchiladas

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:

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!

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.  

For another great enchilada recipe, click HERE!

Creamy Chicken Verde Enchiladas