Happy Cinco de Mayo! Mexican food is a favorite in our home, and its the only time I eat spicy food. Topped with jalapenos to make them a little more spicy and smothered in a sauce. There are so many ways I make enchiladas, shredded beef or chicken, ground beef, cubed chicken anything for us except seafood. At first glance this may look like a difficult recipe, because it has many ingredients, but this an easy beef enchilada recipe. If you have kids you may want to omit the jalapenos. I have one picky child who hates beef so he just had rolled up tortillas minus the meat, nice right? This was too spicy for my four year old, you can adjust to your liking or leave it out, I don’t recommend that though.
Brown ground beef, garlic, and onion in a large skillet until browned. Stir in taco seasoning, half chopped green chiles and jalapenos, mix well and set aside. 
In a bowl, stir together the remaining green chiles, jalapenos, soup, sour cream, and hot sauce. 
Lightly spray a 13×9 baking dish and spread half the soup mixture evenly on the bottom. Spoon about 1/3 cup beef mixture evenly down the centers of tortillas, roll up. Place, seam sides down, over soup mixture in baking dish. 
Top evenly with remaining soup mixture and top with cheese. Bake at 350° for 25 minutes. Let sit 5-10 minutes before serving. 
Garnish with your favorite toppings. They are amazing. I topped mine with more jalapenos, salsa, green onions and sour cream. I tried to make these a bit healthier by using lower sodium taco seasoning, whole wheat tortillas and 98% fat free soup and light cream cheese. We love cheese so I used a full cup but you can lessen this as well. I always use lean ground beef when cooking so I never have to drain. If you use fattier stuff you’ll need to drain once it’s browned. I also highly recommend using Cholua hot sauce, this is the best stuff ever. No burn on the mouth but you can feel it on the belly:)
| Easy Creamy Spicy Beef Enchiladas |
|
- 1 pound lean ground beef
- 1 clove garlic-minced
- 1/4 cup red onion-diced
- Half a 3.5 oz can chopped green chiles-divided
- 2 oz can diced jalapenos-divided
- 1 package lower sodium taco seasoning
- 1(10 3/4 ounce) can 98% fat free cream of chicken soup
- 8 oz container light sour cream
- 4-6 drops of hot sauce-Cholua is recommended
- 8 whole wheat flour tortillas
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded monterey jack cheese
- garnish toppings
- Brown ground beef, garlic, and onion in a large skillet until browned.
- Stir in taco seasoning, half chopped green chiles and jalapenos, mix well and set aside.
- In a bowl, stir together the remaining green chiles, jalapenos, soup, sour cream, and hot sauce.
- Lightly spray a 13×9 baking dish and spread half the soup mixture evenly on the bottom.
- Spoon about 1/3 cup beef mixture evenly down the centers of tortillas, roll up. Place, seam sides down, over soup mixture in baking dish.
- Top evenly with remaining soup mixture and top with cheese.
- Bake at 350° for 25 minutes. Let sit 5-10 minutes before serving.
- Garnish with your favorite toppings, green onions, sour cream, salsa
Oh my goodness, I need this now.
LOVE enchiladas, these look great! Thanks!
We love Enchiladas around our house. Yours look pretty tasty. Thanks for sharing.
You just made me crave enchiladas at 6 o’clock in the morning! Yum, those look so delicious!
I am sorry I have not been by in a while, things have been pretty crazy over here. Thanks for coming by my blog!
This recipie is a keeper. Thank you.
Did you make it?
We finally had everyone home so I could make this. Wow, it is super easy and Oh, so good. It goes into the regular Menu Meals, we all liked it that much. Thanks!
Yay so glad you tried this and enjoyed it. Thanks for the feedback!