Joey and I both made dinner tonight, and I loved every second of it. This is the first meal we both worked on and it was so much fun. The enchiladas were so easy, while the Spanish rice was a little scary cause it was covered in 28 oz. of tomatoes. And my husband does not particularly like tomatoes. In fact, we spent 5 minutes after picking out big chunks of tomatoes…. but it was worth it. This was definitely a mexican inspired and spicy (not to mention totally yummy) meal!
1 1/2 cup cooked beef
2 cups shredded cheddar cheese
1 can (4 oz.) chopped green chilies
1 can (10 oz.) cream of mushroom soup
1 can (10 oz.) tomato soup
1 can (10 oz.) enchilada sauce
12 corn tortillas
1. Combine beef, 1/2 cheese, onion and green chilies, and set aside. Combine soups and enchilada sauce in a separate bowl.
2. Preheat oven to 350 degrees. Soften tortilla shells in microwave for 50 seconds. Top each tortilla with one heaping tsp of meat mixture. Roll and place seamside down in a 13×9 dish. Pour sauce over and top with remaining cheese.
3. Bake for 25-30 minutes. Makes 6 servings. Enjoy!