Souper Enchiladas
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- ½ cup vegetable oil
- 8 corn tortillas, (6 inch)
- 1 cup onion, diced
- 1 clove garlic, minced
- 1 can Soup Option, (10½ oz / 298 g)
- 2 cups Meat Option, cooked, shredded
- ½ cup water
- 1 teaspoon ground cumin
- Seasoning Option
- 1 jar taco sauce, (8 oz / 226 g)
- 1 cup Cheese Option, shredded
OPTIONS
Soup - Only 1 Item to Use
black bean soup- condensed bean with bacon soup
chili beef soup
Meat - Use 1 Item
- chicken
- pork
- beef
Seasoning - Use 1 Item
- 1 can green chilies, chopped, drained, (4 oz / 113 g)
- 2 fresh Jalapeno peppers, seeded and chopped
- ¼ teaspoon hot pepper sauce
Cheese - Use 1 Item
- Cheddar cheese
- Colby Longhorn cheese
- Monterey Jack cheese
Instructions
- In a 8 inch pan, heat the oil on medium heat. When hot, fry the tortillas 1 at a time for 2-3 seconds on each side, drain on paper towels.
- Using a large non stick pan, spoon 2 tablespoons of the hot oil from the smaller pan, and place on medium heat. Add the onion and garlic, cook until the onion is softened.
- Stir in the Soup, Meat, and Seasoning Options, as well as the water and cumin. Stir often and heat through.
- While the meat mixture is heating, preheat your oven to 180° C (350° F), get out a 9x13 baking pan.
- Lay out a tortilla, spoon about ½ cup of the meat mixture down the center of the tortilla, roll up and place in the baking pan. Repeat with remaining tortillas.
- Pour taco sauce evenly over enchiladas.
- Sprinkle with the Cheese Option. Cover with foil and bake for 25 minutes.
- Uncover and bake for 5 more minutes.
- Serve with sides of your choice. Enjoy.
Notes
High cost per serving until I determine cost of the corn tortillas.
Leave a Reply