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.