Smothered Enchiladas Recipe


A meal made for busy weeknights.

Active Time:
10 mins
Total Time:
35 mins
8 serves

While the enchiladas are in the oven, you'll have plenty of time to whip up homemade salsa to top them off when they come out of the oven. With only 10 minutes of hands-on time, Smothered Enchiladas are the perfect meal for any busy weeknight.

Smothered Enchiladas

Southern Living


  • 2 pounds ground beef

  • 1 (1 ¼-ounce) package mild taco seasoning mix

  • 1 (4.5-ounce) can chopped green chiles, divided

  • 2 (10 ¾-ounce) cans cream of chicken soup

  • 1 (16-ounce) container sour cream

  • 8 (8-inch) flour tortillas

  • 2 cups (8 ounces) shredded Cheddar cheese

  • Garnishes: Homemade Salsa, sour cream, green onion curls, chopped fresh cilantro


  1. Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of chopped green chiles; set aside.

  2. Stir together remaining green chiles, soup, and sour cream. Pour half of soup mixture into a lightly greased 13- x 9-inch baking dish.

  3. Spoon beef mixture evenly down centers of tortillas; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.

  4. Bake at 350°F for 25 minutes or until thoroughly heated. Garnish, if desired.

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