This was the very first real meal that I learned to make. I remember making them for my boyfriend before we went our winter formal in high school. (I guess I was feeling domestic to make him a homemade meal)
It doesn’t really get much easier either.
1 pkg of 8 count tortillas 1 lb of hamburger taco seasoning 1 can of tomato soup 1 can of cream of mushroom soup 1 can of Fiesta nacho cheese soup 2 C. shredded cheddar cheese
-Preheat oven to 350. Grease a 9×13 pan -Brown hamburger, drain any fat. add taco seasoning. (stir) -Add all three cans of soup, heat through. (You don’t need to more than just warm it) -Use some of the soup mixture and spread it on the bottom of the greased pan. You don’t need a lot, just enough to lightly cover it. -Take a tortilla and add some of the soup mixture then sprinkle with cheese. Roll up and place in pan. -Repeat with the rest of the shells. -Save enough of the soup mixture to cover the top of the filled tortillas, sprinkle top with cheese. -Spray a piece of tin foil so the cheese doesn’t stick and cover your enchiladas. -Place in oven and cook for 25 minutes.
And you’re done! Eat up while it’s hot!
There are so many things you can do to make this your own by adding ingredients! But give this basic recipe a try and you’ll see how good it is!