Overnight Beef Enchiladas
By: Lisa from Two Bears Farm
If you've got company coming and want a delicious dish you can prep the night before, try these Overnight Beef Enchiladas. Just assemble the night before, and pop into the oven. You're going to love this easy enchilada recipe.
Serves6
Cooking Time45 min
Ingredients
- 1 can (10.5-ounces) cream of mushroom soup
- 1 can (7-ounces) chopped green chilies
- 1 cup sour cream
- 1 small onion, chopped
- 1 can (4.5-ounces) sliced olives, drained
- 1 cup Monterey Jack cheese, grated
- 1 cup Cheddar cheese, grated
- 1 pound ground beef
- 1/2 cup salsa verde
- 6 large flour tortillas
- dash of paprika
Instructions
- Cook ground beef with onion until beef is browned and onion is tender.
- Combine soups, chiles, sour cream, and olives. Mix grated cheeses and add half of them to the sour cream filling mixture.
- Measure out 1 1/2 cup of filling and mix in salsa verde with it, then set aside. Add ground beef mixture to the remaining filling.
- Fill each tortilla down the center with 3 heaping tablespoons of beef mixture and roll up tightly.
- Place seam side down in large greased shallow pan. Spread reserved sauce over top.
- Sprinkle with remaining cheeses and a dash of paprika if desired. Refrigerate overnight. Bake at 350 degrees F for 45 minutes.