Torn Enchiladas
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A mexican take on torn enchiladas, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 lb. lean ground beef
- 1 can cream of chicken soup
- 1 can chicken and rice soup
- 1 can Old El Paso enchilada sauce (can should be slightly larger than the soup cans)
- 1 pkg. Old El Paso taco seasoning mix
- 1 lb. grated Colby-Jack cheese
Method
Brown ground beef and add the taco seasoning.
At this point, do not add any water.
Mix in the cans of soup and the enchilada sauce.
You will now need to add enough water to make it soupy. Spoon sauce onto bottom of 9 x 13-inch casserole dish (just enough to cover the bottom).
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