Italian Enchiladas recipe

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Ingredients

2 pounds ground beef
1 large onion, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 (1 pound) loaf processed cheese food, cut into thin slices
2 (26 ounce) cans marinara sauce
2 (6.5 ounce) cans tomato sauce
¾ cup water
20 (10 inch) flour tortillas

Nutrition Info

939 calories
carbohydrate: 102.9 g
cholesterol: 93.9 mg
fat: 40.4 g
fiber: 8.9 g
protein: 39.3 g
saturatedFat: 15.4 g
servingSize: -
sodium: 2693.9 mg
sugar: 21.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

10 servings

Recipe Note

Beef and cheese filled tortillas are baked in a creamy, Italian-style sauce.

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