Smothered Enchiladas

Smothered Enchiladas is a recipe that my mom created years ago and my sister and I have been enjoying ever since. These are enchiladas at their most basic and most delicious. The recipe couldn’t be easier, and after months of tinkering with complicated “authentic” Mexican recipes, Kevin told me that these are the best enchiladas I have ever made. And to think, it’s a home-grown family recipe! Needless to say, sometimes you just can’t beat a classic. I promise you that you will LOVE these enchiladas!

Smothered Enchiladas
Easy and delicious for any occasion!

Serves 8
8 large flour tortillas
1 can red enchilada sauce
1 can cream of mushroom soup
1 pound ground beef
1 can refried beans
1 packet taco seasoning
1 green pepper, chopped
1 onion, shopped
1 cup shredded cheddar cheese
1 T. oil
Fresh cilantro, optional

Heat the oven to 375. In a large skillet over medium-high heat, soften the onion and green pepper in 1 T. of oil, about 4-5 minutes. Spread to the outside of the pan and add the ground beef. Cook until browned, drain, then add ½ cup water and taco seasoning. Add refried beans and stir to combine. Turn off heat.

In a bowl combine the enchilada sauce and cream of mushroom soup.
Spread a little bit of the enchilada sauce/mushroom soup mixture on the bottom of a 9x13 casserold dish. Add 1/8th of the mixture into each tortilla, roll up, and place seam-side down in the dish. Cover with enchilada sauce/mushroom soup mixture and top with cheddar cheese. Bake for 20-25 minutes until bubbling. Top with fresh cilantro, if desired, and serve with sour cream and guacamole. It’s a fiesta!

Saubert family recipe