Wednesday, July 9, 2014

Sour cream beef enchilada bake...extra gooey please.



Sometimes you just
know what it is that you want.

In this case, 
I was craving something 
with an 
extra-cheesy 
sour-creamy 
ooey gooey
goodness.

This enchilada bake hit the spot!

I tweaked a recipe that I found online to
make it how I wanted it to taste. 

Sour Cream Beef Enchilada Bake

1 small onion diced
1 lbs ground beef
1 (1 1/4 ounce) packet taco seasoning
3-4 T water
1 (4 ounce) can diced green chilies
8 ounces sour cream
1 (10 1/2 ounce) can cream of chicken soup
6 flour tortillas
1 cup sharp cheddar cheese, shredded
1 cup Monterey jack cheese, shredded


Directions:

Saute onions until translucent.
Add meat and brown, then drain grease.
Add taco seasoning and ½ green chilies and water
and cook on low heat for a couple of minutes.
Combine sour cream, soup, and other ½ 
chilies in a saucepan and heat through.
Pour enough soup mixture into a 9 x 13” pan 
to coat bottom.
Heat tortillas 30 seconds in the microwave.
Fill tortillas with meat mix and top with
sharp cheddar, wrap 
and place in pan.
Pour the rest of the soup mixture over the top 
of tortilla wraps and sprinkle with the Monterey 
jack cheese.
Bake at 350 degrees; for 30-35 minutes, or 
until cheese is melted and soup is bubbling 
on the sides.
Serve with shredded lettuce, sour cream, 
tomatoes, salsa...or whatever your
heart desires.  :)




Love what you eat and eat what you love! :)

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