Main dishes

Beef Enchilada Bake

photo by:kraft

This was sooo yummy. I used Mexican Velveeta and Cream of Chicken and Mushroom Soup, as thats what I had on hand. The Meat and Cheese mixture was wonderful by itself. Made ...read more

posted by

Shawnita

on 3/10/2013

time

prep:

20 min

total:

45 min

servings

total:

6 servings, 3/4 cup each

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What You Need

lb. lean ground beef

can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup

1-1/4

cups cubed VELVEETA® (1/2-inch cubes), divided

corn tortillas (6 inch), cut in half

can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

Make It

HEAT oven to 350°F.

BROWN meat in large skillet; drain. Stir in soup and 1 cup VELVEETA.

SPOON 1/3 of the meat mixture into 8-inch square baking dish; cover with 6 tortilla halves and 1/4 cup tomatoes. Repeat layers. Top with remaining meat mixture, tomatoes and VELVEETA; cover.

BAKE 25 min. or until heated through.

Ro*Tel is a product of ConAgra Foods, Inc.

Kraft Kitchens Tips

Cheesy Chicken Enchiladas

Prepare as directed, substituting 2 cups chopped cooked chicken for the browned ground beef.

Make Ahead

Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, at 350°F for 30 min. or until heated through.

Variation

For a milder flavor, drain the tomatoes before using as directed. Or, prepare using RO*TEL Mild Diced Tomatoes & Green Chilies.

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Shawnita

posted:3/10/2013

This was sooo yummy. I used Mexican Velveeta and Cream of Chicken and Mushroom Soup, as thats what I had on hand. The Meat and Cheese mixture was wonderful by itself. Made it for a Church function and it was gone before anyting else was!! Cant wait to make again.

a cook

posted:2/19/2013

Did not like at all. Very dry.

jene7515

posted:10/16/2012

I thought this was just okay but neither my husband or my children would eat this. I ended up having to make something else. This did not taste like enchiladas and the flavor combination with the cream of chicken soup was not good. The only good thing I can say is that I liked the casserole style for the enchiladas so I will make regular tasting enchiladas into a casserole.

a cook

posted:10/15/2012

This recipe is definitely a keeper. It is very simple and delicious. It is also a dish that can be prepared 24 hours in advance, when ready to serve pop in the oven , 25 minutes later the dish is ready . Great for potluck. Serve with a vegetable and you will have a great meal with not any left overs.

DLEyre

posted:8/22/2012

YUM!! I used ground turkey, 2% Velveeta, and mild Rotel and it came out looking just like the picture. It was a little spicy, even with mild Rotel, but I think using diced tomatoes instead wouldn't give it as much flavor. I will definitely be making this again!

chicka81485

posted:4/15/2012

My 18 year old brother loved this recipe and asked me to make it again. He's not easy to please so this was good to hear. Next time I would double it as everyone wanted more and use less of the tomatoes and green chilies as the whole family commented that it was a bit hot.

a cook

posted:4/3/2012

My Family loved this recipe. It had a little spice from the rotel, just make sure you get the original or mild to keep the heat in check if you have children. I also cut back on the amount of velvetta and only used about 4-5 oz. melted into the beef/rotel mixture. It was still creamy just with less calories.

hoov7vb

posted:3/13/2012

My family loved this recipe. It's a keeper!!

a cook

posted:3/7/2012

Very easy dish! Everyone loved this and I will be making it again very soon!

Barbkennedy

posted:1/25/2012

My husband said this recipe is a repeat