Recipe Saturday: Aunt Bonnie’s Creamy Beef Enchiladas

Since I mentioned these in my weekly menu planning post the other day I’ve had inquiries into the recipe.  I ended up making them Friday instead, so you lucked out and get the recipe today!

These enchiladas will always remind me of Estes Park, Colorado.  That’s the first time I had them, prepared by Chad’s Aunt Bonnie.  They are the perfect balance of spicy, tomato-y and creamy.  I don’t like to feed my family condensed can soups much, but for these I make an exception.

Thanks for sharing the recipe Aunt Bonnie!

Aunt Bonnie’s Creamy Beef Enchiladas


  • 1 to 1 1/2 lbs ground beef
  • 1/2 onion, diced
  • 1 can enchilada sauce (or about 1 1/2 to 2 cups of homemade enchilada sauce)
  • 1 can cream of mushroom soup
  • 8 oz (1 cup) sour cream
  • 2 TBSP milk
  • 2 c. shredded cheese (Cheddar, Monteray Jack, Mexican Blend, whatever you like)
  • 8 to 10- 10″ flour tortillas

Brown beef with onions and peppers in skillet.  Add enchilada sauce, reserving ~ 1/4 cup for the top.  Simmer for 10 minutes, then let cool.  Fill one tortilla with a small scoop of meat, sprinkle cheese on top, roll tortilla, then place seam side down into greased 9×13 pan.  Repeat for remaining tortillas until all meat and cheese are used up.

Mix sour cream, soup and milk.  Heat in a microwave if needed until the mixture is soupy.  Pour over the top of the rolled tortillas and spread to cover evenly.  Pour remaining 1/4 cup enchilada sauce on top.  Bake in 325 degree oven for 25 – 30 minutes until warmed through.


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