Beef Enchiladas


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Beef Enchiladas

I make this recipe frequently because it is so easy to put together. Serve with some corn and a large green salad and you have a yummy dinner!

Beef Enchiladas

1 pound ground beef (you can also sub chicken, ground turkey, etc.)

Cream of chicken soup:
¼ cup butter
¼ cup flour
1 cup water
1/3 cup milk
2 t. chicken bouillon

Sauce:
1 (15 oz.) can tomato sauce
¼ t. garlic powder
2 t. chili powder
¼ t. ground cumin
¼ cup water

10 flour tortillas
2 cups shredded cheddar cheese

Brown ground beef, drain. Make cream of chicken soup by melting butter in saucepan. Stir in flour until smooth, then stir in water, milk, and bouillon. Cook until thickened; remove from heat. Stir in sauce ingredients and mix well. Pour 1 cup of sauce in bottom of greased 9×13 dish. Stir 1 cup sauce into beef mixture, then stir in 1 1/2 cups cheddar cheese. Spoon 1/4 cupfuls of beef mixture down center of tortillas. Roll up tightly and place seam side down in pan. Top with remaining sauce. Cover with foil and bake at 350 degrees for 30 minutes. Uncover, sprinkle with remaining cheddar cheese. Bake 10 minutes longer or until cheese is melted.

Note: This recipe is great frozen. Double recipe for extra pan. Cover with foil and freeze (do not bake). To bake, thaw in refrigerator overnight and bake as above.

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3 Comments

  1. Can I use a can of cream of chicken soup? I've got some on hand that I'd like to use up. Then I'll have to try your homemade boullion.
    1. Hi Michelle! Yes you sure can use the canned cream of chicken soup. You may just want to add a bit of water to it so that it makes more liquid. I think my homemade one uses 1 1/3 cups liquid, so maybe you can measure out the canned soup and add enough to make 1 1/3 cups total. It should work fine!

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