Best Smothered Enchiladas Recipes

Smothered Chicken Enchiladas image

Provided by EAT SMARTER

Time 45m

Yield 8

Number Of Ingredients 12

0.5 cup cream cheese (at room temperature)
0.25 cup Sour cream
2 cups chunky Salsa (divided)
2 cups shredded Cheese (Mexican 4 cheese blend)
2 cups Cooked chicken (shredded)
1 cup frozen Corn (thawed)
0.5 tsp Cumin
0.25 tsp cayenne pepper
salt (to taste)
freshly ground Black pepper (to taste)
2 scallions (cleaned and thinly sliced)
14 Tortillas (6-8 inches)

Steps:

Preheat oven to 325º F / 160º C.
In a mixing bowl, cream together cream cheese and sour cream. Stir in 1/2 cup of salsa and 1 cup of shredded cheese.
In a separate bowl, combine shredded chicken, corn, cumin, cayenne, salt, pepper and scallions. Add the chicken mixture to the creamed cheese mixture, stirring to blend.
Spread 1/2 cup salsa in the bottom of a baking dish. Place about 1/3 cup of the filling mixture on a tortilla, roll the tortilla up and transfer to the baking dish, seam side down. Repeat until all the tortillas are rolled.
Pour the remaining salsa over the enchiladas, spreading the sauce with the back of a spoon or spatula. Sprinkle remaining cheese over the top.
Transfer to preheated oven and bake for 20 to 25 minutes, or until heated through and bubbly. Serve hot.

Smothered Enchiladas Recipe image

Provided by Southern Living Editors

Time 35m

Yield Serves 8

Number Of Ingredients 8

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

Steps:

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.
Stir together remaining green chiles, soup, and sour cream. Pour half of soup mixture into a lightly greased 13- x 9-inch baking dish.
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.
Bake at 350°F for 25 minutes or until thoroughly heated. Garnish, if desired.

Smothered Enchiladas image

Provided by Misty Smith @skyvanna

Categories Beef

Number Of Ingredients 8

1 package(s) flour tortillas
1 pound(s) ground beef
1 can(s) cream of mushroom soup
1 can(s) ro-tel
1 package(s) taco seasoning mix
1 package(s) cheese, shredded
1 can(s) kidney beans, canned (optional)
1 jar(s) salsa, chunky (optional)

Steps:

Brown ground beef in skillet. Drain grease and add taco seasoning mix, cook per pkg directions.
Fill each tortilla with about 2 large serving spoonfuls (I'm a stickler for accuracy) of the ground beef mixture. Roll tortillas and place side by side in large casserole dish.
Mix can of soup and can of Ro-tel together in a bowl until most of the lumps are gone and it's well-blended. Pour mixture over tortillas and bake at 350 degrees for about 10-15 minutes, enough to heat through.
Remove dish from oven, sprinkle cheese over soup mixture and bake another 5 minutes or so, until cheese is melted.
Serve with sour cream, guacamole, and chips and salsa.
*I made these this weekend and didn't have any taco seasoning on hand. I added a can of drained and rinsed kidney beans and a jar of salsa, to the meat and it turned out just as good, if not better, than with the seasoning mix!*