Ingredients
The following ingredients have 6 Servings
- 1 1/2 pounds ground beef
- 1 onion, (chopped)
- 4 Tablespoons Taco Seasoning (or 1 package taco seasoning mix)
- 2 cans 4.5-ounce each chopped green chiles, (divided)
- 2 cans 10 3/4-ounce each cream of chicken soup ((Lipton-Cup of Soup is gluten-free and you can thicken with a little cornstarch))
- 2 Tablespoons cilantro + 1/2 cup cilantro chopped
- 1 cup green onions (chopped)
- 28 oz enchilada sauce ((La Victoria has a gluten-free mild sauce))
- 14 corn tortillas
- 2-3 cups Cheddar cheese (grated)
- Garnishes: Salsa, (sour cream, green onion curls, chopped fresh cilantro)
Instruction
- Preheat oven to 350 degrees. Spary a 13x9-inch baking dish with nonstick spray.
- Brown ground beef and onion in a large skillet, breaking it up as it cooks until no longer pink and onion is translucent; drain.
- Stir in taco seasoning mix and 1 can of chopped green chilies; set aside.
- Stir together remaining 1 can green chilies, soup, 2 tablespoons cilantro and enchilada sauce. Let simmer for 20 minutes.
- To assemble: Pour 3/4 cup of sauce into bottom of prepared baking dish.
- Cook tortillas in hot pan, no oil, until a little golden.
- As you remove tortilla from pan, dip in sauce so covers entire tortilla then place on a cookie sheet and fill with beef mixture, green onions, cilantro and cheese.
- Roll up and place seam side down in baking dish. Continue until all tortillas have been filled.
- Pour remainder of sauce over filled tortillas and top with leftover cilantro, green onion and cheese.
- Bake at 350° for 20-25 minutes or until bubbling hot.
- Serve enchiladas with preferred garnishes accompanied by sides of refried beans and Spanish rice.