An easy Burrito Style Beef Enchilada recipe that will have everyone you make them for asking for the recipe!
This is by far one of my husband’s favorite recipes! He would eat them every week. This aren’t authentic enchiladas but more like a burrito like enchilada, if that’s even a thing. Now it is! 😉
You could easily modify the recipe to make it more authentic by using corn tortillas and enchilada sauce. You can control the spiciness in this recipe with the type of salsa you use. I usually use a medium but you could use mild or hot depending on your taste. I like to use a chunky salsa.
The other thing I love about this recipe is that they freeze well! Which works perfect for us since we have a small family, I make the recipe according to directions, cook half and freeze the other half. To freeze place enchiladas in a freezer safe container uncooked and cover. To cook after freezing put the dish in the fridge the night before so it has time to thaw and cook according to instructions.
- 1 pound ground beef, drained
- 1 (1 oz) package taco seasoning
- ¾ cup water
- 1 (16 oz) can refried beans
- 1 - 10 pack flour tortillas (medium size)
- 2 cans cream of chicken soup
- 1 (15.5 ounce) jar of salsa
- 2 cups milk
- 2 cups taco shredded cheese
- Brown the ground beef; drain.
- Add taco seasoning and water.
- Simmer for a couple minutes.
- Add refried beans and mix together and take off heat.
- In a medium sauce pan add the sauce ingredients; cream of chicken, milk and salsa and cook until warm.
- Pour half of the sauce in the bottom of a greased 9 x 13 in pan.
- Put equal amounts of filling on each shell, about 3 tablespoons.
- Roll up the enchiladas and put in the dish.
- Cover with cheese and remaining sauce.
- Bake at 35o degrees for 30 minutes.
Linked to: Meal Plan Monday