CHEESY 5-STAR ENCHILADAS RECIPE

YOU’LL NEED:

1 lb. lean gr. beef
1Ccan kidney beans, drained & rinsed
1-10.5 Oz. can corn, drained
1-4 oz. can diced green chilies
1/4 T. salt
1/4 T. cumin
1/4 T. chili powder
1/2 C. picante sauce or salsa
2-10 Oz. cans mild enchilada sauce {I used 1 mild, 1 medium}
1 can Campbell’s Cheddar Cheese soup
10 (6 1/2 In.) fajita tortillas
2+ Handfuls grated Mexican cheeses

HOW TO MAKE:

1-Preheat oven to 375.
2-Brown gr. beef. Drain off & blot out extra grease.
3-Mix in kidney beans, corn, diced green chilies, and spices.
3-In a separate bowl, combine salsa, enchilada sauce, and cheddar cheese soup.
4-Warm up slightly to help un-condense the soup.
5-Add about 1 cup of sauce mixture to gr. beef filling and stir.
6-Put about 1/2 c. of prepared sauce in the bottom of a 9×13 pan.
7-Start generously filling tortillas and rolling them up, seam down.
8- I left the cheese out of my enchiladas because of the cheesy sauce, but you can also sprinkle some grated cheese inside of each enchilada if you’d like.
9-Once all enchiladas are rolled up, cover with remaining sauce mixture. 10-Top with two generous handfuls of cheese, or more.
11- Cover with foil and bake for 25 minutes.
12-Remove foil and bake for another couple minutes, until cheese is melted.

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