If you are hosting a crowd this weekend for the Super Bowl, these beefy enchiladas are filling and easy to make.
Ingredients. The pot is holding some very hot beef.
Shred your beef or cut it into pieces. Layer it on corn tortillas.
Roll up the tortillas and place in a large baking dish.
Cover with cream of celery soup. Bake in a 350 degree oven for about 20-25 minutes, until soup is bubbling and edges are brown.
Add a layer of cheese and return to oven for just a few minutes, until cheese melts.
Serve immediately with cream cheese, salsa or your choice of toppings.
Beefy Enchiladas
2 cups shredded beef
1 1/2 cups shredded cheese
1 can cream of celery soup
1 package of corn tortillas
NOTE – I put stew meat in the slow cooker with a little chicken broth and let it cook all day. You could easily do this a day or two before so your meat is cooked and shredded before you assemble. Also – we don’t (can’t or won’t) eat a lot of spicy foods, so if you want to jazz this up, add peppers and onions to your meat and use a can of chiles mixed into the soup.
Preheat the oven to 350 degrees.
Spray a 9×13 baking pan with cooking spray.
In each tortilla, place meat in the center and roll up, placing seam down in the baking dish. Continue until you’ve filled the pan (we used eight shells, but they were good-sized.) Spoon soup over the top and bake uncovered for about 20 minutes or until soup is bubbling.
Sprinkle cheese over the top (I used Colby-Jack, but you could also use cheddar or a spicy cheese) and return to oven until cheese is melted.
Serve with sour cream, salsa, chopped tomatoes, olives, or whatever your heart desires.
She Who Likes Easy To Make Entrees
Savvy Entertaining 