Paula's Yummy Enchiladas

I made a recipe my friend gave me the other day and it was a huge hit with everyone in the house. My daughter, who LOVES Mexican food, particularly burritos and enchiladas, went back for seconds, and had the leftovers the next day. The only change I made was to add some cheese to the beef mixture (and also top it with cheese as instructed) because we love cheese ;-)

For me, this recipe made two 13" X 9" pans of enchiladas--I think it was about 12 or 14. They were eaten pretty fast, LOL, so I didn't really pay much attention. Because I had so many, I used extra enchilada sauce, too. So here is Paula's recipe, with the amounts I used added by me :-)

Paula's Enchiladas

2 packages soft tortilla shells ( I like the corn but the flour are bigger usually and the rest of the fam likes them better)
1 can Enchilada sauce
1 can Cream of mushroom soup (i know, sounds weird but it works)
1 pound Ground Beef or Ground turkey
1 can refried beans
grated cheese (any kind you want, I usually use the "mexican blend" or cheddar)

Preheat oven to 350 degrees. Cook the beef, heat the shells in the microwave to make them soft. LIGHTLY coat the bottom of a flat baking pan with the enchillada sauce. Mix the soup and cooked beef and refried beans in a bowl. [I added cheese here, about 3/4 of a cup of shredded Mexican blend]. Lay the tortillas and spoon in your mixture. Roll them. Place them in the pan and then use a spoon to spoon over a light coat of the echillada sauce over each tortilla. Then apply cheese generously :) Wrap baking pan in foil , then just before they are done take off foil for another couple of minutes.

You can pretty much wing it on the baking time as its already cooked you just need to heat it up and make the cheese melt. [all together, I think mine spent about 20 minutes in the oven; just until everything was bubbly and the cheese was all melty].

Thanks to Paula for a fabulous recipe that I'll definitely be making again! She was right about the soup--you don't taste it in the final product; it just adds that extra creaminess factor. I use the same kind of thing in my Mexican Catalina Bake.

Enjoy!

Shirley