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Italian Enchiladas

  • 10servings
  • 45minutes
  • 939calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 pounds ground beef

  2. 1 large onion, chopped

  3. 2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted

  4. 1 (1 pound) loaf processed cheese food, cut into thin slices

  5. 2 (26 ounce) cans marinara sauce

  6. 2 (6 1/2 ounce) cans tomato sauce

  7. 3/4 cup water

  8. 20 (10 inch) flour tortillas

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place the ground beef and onion in a skillet over medium heat. Cook and stir until beef is evenly brown and onion is tender. Drain grease. Mix in soup, and continue cooking until heated through.

  3. In a bowl, mix the marinara sauce, tomato sauce, and water. Spread 1/3 of the mixture across the bottom of a 9x13 inch baking pan. Fill each tortilla with about 2 tablespoons beef mixture and 2 slices cheese food (reserving enough cheese food slices for topping). Tightly roll each tortilla. Arrange tortillas in the pan in 2 layers, and cover completely with the remaining sauce mixture. Top with remaining cheese food.

  4. Cover with aluminum foil, and bake 45 minutes in the preheated oven, until bubbly.

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