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Enchiladas

3 Hours 1 Minutes
3 Hr 1 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
2 lb hamburger (or chicken)
1 onion
2 cans (10 oz. each) red enchilada sauce
2 cans (10-3/4 oz. each) condensed cream of mushroom soup
1 can (10-3/4 oz.) condensed tomato soup
2 cups KRAFT Mexican Style Shredded Four Cheese
6-8 TACO BELL® HOME ORIGINALS® Flour Tortillas
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Let's Make It
1
Brown hamburger and onion (or boil chicken)...drain well. In separate pan, combine enchilada sauce and soups. Mix well and pour over meat mixture. Simmer over low heat for 1-2 hours (or longer if you have time).
2
Pour meat mixture through a strainer, retaining all of the sauce. Scoop meat mixture into tortilla shells. Add 1-2 tablespoons of cheese. Roll-up and put in a baking pan. After all the meat mixture has been rolled in the tortillas, pour the sauce over the top of the enchiladas and sprinkle the top with cheese.
3
Bake at 325°F for 30 minutes or until bubbly.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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