Yum! I love enchiladas! This recipe was adapted from my sister in-law's enchiladas, I made a few tweaks to make it my own...
I usually use 1 small and 1 medium can of enchilada sauce in "HOT" but all my grocery store had was a large "MILD" but it will still work.... Here are the ingredients.
Add ground beef, jalapenos, salt and pepper to skillet and brown. (I usually use diced onions or onion powder but I was out of both)
Add cream of mushroom soup and enchilada sauce. (If you are using a small and medium can of enchilada sauce, just add the small can. If you are using the large can you can use the empty soup can to measure the enchilada sauce... it's about 10 oz) Mix well.
Pour enough enchilada sauce into your baking pans to cover the bottom.
Spoon a small amount of mix into a corn tortilla. (To make the tortillas soft, microwave 5-6 tortillas for about 45 secs... Be careful, they get hot!) (Don't use flour tortillas, they turn to mush!)
Roll your tortillas filled with the meat mixture and place in pan. (Place folded side down) Any left over mixture you have you can sprinkle over the top.
Pour remaining enchilada sauce over enchiladas. (The medium can or the left over sauce from the large can)
Take a spoon and spread the sauce over all the enchiladas.
Cover with foil and place in preheated oven at 375 degrees for 20 minutes. (Of course I ran out of foil!)
After 20 minutes, remove foil and top with cheese. Bake uncovered for 10 minutes.
Let sit for 5-10 minutes to firm up a bit.
Add your favorite toppings and sides. Corn, re-fried beans, rice, sour cream, guacamole. I just served mine with a few chips and Picante sauce... It's very yummy to scoop onto a chip! :)
Recipes for the Busy Mom