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How to make enchiladas (Non Traditional)

Updated on August 20, 2012

Cook Time

Prep time: 25 min
Cook time: 45 min
Ready in: 1 hour 10 min
Yields: Eight can serve four people

I would like to apologize ahead of time for the picture. I forgot to get a picture of it after it was finished. I remembered once I was putting the leftovers away.

I was in the mood to make enchiladas one night, and my boyfriend informs me that he does not like them. I just looked at him and blinked. Who doesn't like enchiladas!!! He informed me he did not like the enchilada sauce. So I decided to make some cheesy enchiladas that he would like.

These enchiladas ended up being big hit with him, and he ended up begging me to make them more often. So I would like to share this recipe with everyone.

The ingredients you will needs are as follows:
1.5 Pounds of Hamburger
2 Cans of Fiesta Nacho Cheese Soup (Found in the soup isle)
Sour cream
Milk
Shredded Cheese
Burrito Size Tortilla Shells

While you are browning your hamburger, you will want to preheat your oven to 375. You will also want to mix one can of soup with half a can of milk in a large mixing bowl. I add about 1/4 a cup of shredded cheese to the mixture. Once the hamburger is fully cooked, drain the grease and then add the hamburger to the soup mixture and mix well.

You will want to make sure that you use a cake pan and make sure it is greased (cooking spray works great!), this will keep the tortilla shells from sticking to the pan. Once you have the pan greased, add the hamburger mixture to the shells and wrap so that both ends of the shell are closed. When I do it, I fold the shell in half and then fold the sides in and then roll them. Fill the pan with as many as you can fit in the pan, I can usually get up to 8 depending on how big I roll the enchiladas.

Now, for the topping, you will want to mix the other can of soup with about a half a soup can of Sour Cream in a bowl and mix well, it will have a fluffy look to it. Once it is mixed well, pour onto the enchiladas and spread it around. Once you have the topping spread, top with as much or as little of cheese as you like. My boyfriend LOVES cheese so I make sure to top it well.

After you have the cheese on top, you will want to put it on the oven for about 45 minutes. You do not need to cover them with foil. Once you pull it from the oven, let it set for about 5 minutes so that you do not have soupy enchiladas.

You can serve this with any side, if you wish. These enchiladas taste just as good cold the next day as the do right after being cooked.

I hope you enjoy these enchiladas as much as we do!

Happy cooking!

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