Sarahs Famous Enchiladas Recipes

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SARAH'S BEEF ENCHILADAS WITH CHICKEN SOUP



Sarah's Beef Enchiladas With Chicken Soup image

Make and share this Sarah's Beef Enchiladas With Chicken Soup recipe from Food.com.

Provided by Hill Family

Categories     Poultry

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs hamburger
7 ounces green chilies
15 ounces refried beans
10 3/4 ounces cream of chicken soup
1 pint sour cream
2 tablespoons onions, chopped
2 -4 cups cheddar cheese or 2 -4 cups mozzarella cheese
flour tortilla
salt, to taste
pepper, to taste

Steps:

  • Brown the hamburger; drain off fat, mix in chillies and re-fried beans. Heat and then set aside.
  • Mix soup, sour cream and onion together, heat on medium heat until mixed thoroughly.
  • Add enough of the soup mixture to lightly cover the bottom of a greased 9x13 inch pan.
  • Place a scoop of meat and scoop of soup mixture in each tortilla, sprinkle cheese on top. Place in baking dish. Repeat until dish is full.
  • Pour remaining soup mixture on top and top that with the cheese.
  • Bake at 300F for 30 minutes.

Nutrition Facts : Calories 1096.6, Fat 74.5, SaturatedFat 38.5, Cholesterol 276.7, Sodium 1383, Carbohydrate 32.8, Fiber 6.5, Sugar 3.9, Protein 73.3

3 CHEESE ENCHILADAS



3 Cheese Enchiladas image

My grandma gave me this recipe.

Provided by beanmachine

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
3 cups salsa, divided
4 green onions, chopped, divided
2 ½ cups Cheddar cheese, divided
2 ½ cups shredded Monterey Jack cheese, divided
12 (8 inch) flour tortillas

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9x13-inch baking dish.
  • Spread top of enchiladas with remaining 1 cup salsa. Lightly mix remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread over the salsa. Sprinkle with remaining green onions. Cover dish with aluminum foil.
  • Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.

Nutrition Facts : Calories 852.3 calories, Carbohydrate 65.2 g, Cholesterol 132.4 mg, Fat 50.1 g, Fiber 5.6 g, Protein 36.8 g, SaturatedFat 28.9 g, Sodium 1902.3 mg, Sugar 4.8 g

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