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White Sauce Enchiladas

by A to Z for Moms Like Me

This is my Grandma Bushman’s white sauce enchiladas recipe (with my alterations). This is probably one of my most pinned pins on Pinterest and with good reason! It is an AMAZING recipe! If you’ve never made white sauce enchiladas it’s well worth trying them out.

You can make them with chicken instead of beef if you like, or even just cheese. Beef is just what my grandma always made them with so that’s what we use.

Let us know if you make these and what you think! We love seeing your pictures on our facebook page!

Enjoy!

White Sauce Enchiladas

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Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2# ground beef
  • 2 cans cream of chicken soup
  • 2 cans cream of mushroom soup
  • 2 c. sour cream
  • 1 can of green chilis
  • 1 bunch green onions- chopped
  • 2 c. cheese
  • 12-15 flour tortillas (my grandma's recipe used corn tortillas but my family prefers flour ones)

Instructions

In a skillet, cook the ground beef and season it with some worcheshire sauce if you like.

While the ground beef is cooking in a stock pot set to medium heat combine the soups, sour cream, and green chilis.  Cook until this sauce is mixed together and warm.

Assembly:

In your casserole pan spread a couple spoonfuls of the sauce in the bottom (helps prevent sticking & burning on the bottom).  Then lay 1 tortilla open on one side of the pan and fill with 1 spoonful of meat, about 2 T of sauce, a little cheese and green onions.  Then roll the tortilla up an lay the next one open next to it to fill and continue until the pan is full.

Usually the kids will help me make these and one person will be in charge of the tortillas & rolling them while the other person puts the fillings in.  The tortilla rolling will get your hands messy. 

Once all the tortillas are filled, pour the rest of the sauce on top, and sprinkle with the rest of the cheese.  Bake at 350 degrees for about 40 minutes or until the cheese is melted and starting to get golden. (everything in the enchiladas is already cooked so all they're really doing in the oven is melting the cheese)

Notes

This recipe is easily doubled, tripled, etc. and freezes really well. The proportions can be altered to suit your family's taste.

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