Cream of mushroom soup mixed with tomato sauce isn’t necessarily something I would think could be a great base for enchiladas, but it is! I love that I almost always have the ingredients on hand to make these enchiladas if I don’t have any other plans for dinner. Ground beef, onion, cream of mushroom soup, tomato sauce, cumin, chili powder, garlic salt, cheese, and tortillas–all you need for a delicious dinner!
My whole family loves enchiladas. I have quite a collection of enchilada recipes, but I’m always looking for more. If you have one you love, I’d love to try it. You can email me your recipe or leave it in the comments of this post.
My Favorite Enchilada Recipes
- Salsa Chicken Enchiladas
- Honey Lime Chicken Enchiladas
- Creamy Cilantro Verde Enchiladas
- Creamy Chicken Green Chili Enchiladas
Step-by-Step Pictures for Making Easy Ground Beef Enchiladas
Frequently Asked Questions for making Easy Ground Beef Enchiladas
Can I use cream of chicken soup instead of cream of mushroom?
I don’t recommend using cream of chicken in place of cream of mushroom soup for this recipe. In a bind, you could try it, but it will alter the flavor.
Can I use pre-cooked chicken instead of ground beef for this recipe?
Yes, this recipe also tastes great with chicken. Precooked or rotisserie chicken is the easiest to use, but if you don’t have any, you can quickly boil your chicken breast for 20 minutes in salted water. Cube or shred the boiled chicken.
Can I use ground turkey?
I have never tried ground turkey in this recipe, but it should work fine. I always add some beef bullion when cooking ground turkey if I am using it in a recipe that calls for beef.
What type of cheese works best with this recipe?
Colby Jack, Monterey Jack, or Cheddar will complement the other flavors in this dish best.
Can I use corn tortillas to make these enchiladas gluten-free?
Yes, you can use corn tortillas. If you do, you will need to gently “fry” them to soften them so they won’t crack when you wrap the mixture in them. When I “fry” corn tortillas for something like this, I brush oil on both sides of the tortilla and cook it for about 30 seconds on both sides in a medium-high frying pan.
Serve with...
- 1 lb ground beef
- 1 medium onion, finely diced
- 1 tsp salt
- ¼ tsp pepper
- 1 (10 ounce) can of cream of mushroom soup
- 2 (8 ounce) cans of tomato sauce
- 1¼ cup water
- 1 tsp chili powder
- 1 tsp cumin powder
- ¼ tsp garlic salt
- Pinch of red pepper flakes, optional
- 2 cups shredded cheddar or Colby jack cheese
- 8-10 tortillas
- Brown the ground beef and diced onion in a large frying pan over medium-high heat until the meat is completely cooked and onions are tender. Add the tsp of salt and ¼ tsp of pepper to the meat and onion as it cooks. Remove from heat and set aside.
- In a medium-sized mixing bowl, combine the cream of mushroom soup, tomato sauce, water, chili powder, cumin, garlic salt, and a pinch of red pepper flakes (optional). Mix until completely combined.
- Spread about ½-3/4 cup of the mixture on the bottom of a 9x13 pan.
- Add about 2 cups of the sauce mixture to the ground beef and onions. Mix well.
- Start building the enchiladas by putting about ½ cup of beef mixture in the center of a tortilla. Sprinkling with a little cheese, roll, and place in the prepared baking dish.
- Repeat until you have used all the beef mixture. You should get 8-10 enchiladas.
- Once all the enchiladas are folded, spread the remaining sauce evenly over the enchiladas and sprinkle with the remaining cheese.
- Bake at 350 degrees for 25 minutes or until enchiladas are heated through and bubbly on the edges.
- Don't forget to serve with Spanish Rice.
- Enjoy!
More Mexican Favorites
Leave a Comment