There are four really large enchiladas in each 9x13 baking pan. I covered one snugly with aluminum foil and set it in the freezer. It should be easy to reheat for an easy supper for another day. If eight extra-large enchiladas are too many for you to use within a short amount of time, you may successfully cut the recipe in half.
2 pounds ground beef
1 large sweet onion, chopped
1 package taco seasoning blend
2 1/2 teaspoons chili seasoning
1 teaspoon black pepper
1 cup hot water
2 cups rice, already prepared
1 10 ounce can red enchilada sauce
2 cups of mild salsa
1 can condensed cream of mushroom soup
4 ounces cream cheese, softened
1 15 ounce can kidney beans, well drained
4 cups sharp cheddar cheese, shredded and divided
8 10 inch tortilla wraps
small carton sour cream, optional
Brown hamburger in a large skillet until nearly cooked through. Add the chopped onion and allow to cook until onion is translucent. Drain well.
Add the packet of taco seasoning, chili spice, pepper and water into the meat mixture. Continue cooking over medium-low heat until slightly thickened, around 5 minutes. Lower heat to low. Stir in prepared rice and salsa to skillet and simmer slowly until almost all the water is soaked up. Put aside.
In a medium mixing bowl, blend cream soup, enchilada sauce and softened cream cheese. Blend until smooth. Put aside.
Get out two 9x13 glass pans. There's not a need to use cooking spray or grease on them.
To one side of each tortilla, put about 1/2 to 3/4 cup of ground beef mixture. If you have an excessive amount of ground beef mixture, simply add a bit more mixture to every tortilla. Add about 2 teaspoons of kidney beans on top. Add 1/4 cup shredded cheddar cheese. Roll to form enchiladas and position seamed side down in a glass baking dish. It's going to take 4 of these to fill each baking pan.
Once all 8 tortillas are filled, rolled and placed in the baking pans, pour 1/2 of the sauce mixture along the center of both baking pans. Place the leftover shredded cheese over the top of each pan. Place in preheated 350 degree oven and bake 15 to 20 minutes, or until the shredded cheese is melted. Serve with some sour cream, if you like.
This recipe creates very large enchiladas. It might appear like too much of the sauce mixture, and an excessive amount of cheese, but I promise that they turn out beautifully. I used flour tortillas just because that is the kind I had. I'm sure this recipe will work as well using corn tortillas.
For those who do not have 2 9x13 glass pans, three 9x9 inch baking dishes would work just as well. I do not recommend making use of metal pans, as the enchiladas may start to taste like metal if it stays in the metal pans for some time. Certainly don't use metal bake ware should you want to freeze one of them.
In case you don't like kidney beans, you can try black beans, pinto beans, chili beans or re-fried beans. I think chili beans would certainly give them an extra boost. I simply chose kidney beans because I really like them.
In case you are a lover of olives, I am positive green or black olives will be a fantastic added ingredient. Sadly, I seem to be the only olive enthusiast in my own family, so they weren't an ingredient I could include. Some chopped sweet bell pepper scattered on top of the layer of cheese would increase the presentation of the meal. Do a little trial and error and include your favored ingredients as you like.
Additionally, this dish is just right for dinner with a garden salad on the side. Enjoy your supper.