Hearty beef enchiladas loaded with ground beef, meatballs, and a creamy filling, topped with a seasoned tomato sauce and melted cheese. Perfect for feeding a crowd and great for meal prep!
Instructions
- 1
Cook the ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Add chopped onion if using.
- 2
Place frozen meatballs on a microwave-safe plate and microwave until thawed, then add to the cooked ground beef.
- 3
Season the meat mixture with chili powder, cumin, garlic powder, salt, pepper, and dried onion. Mix well.
- 4
Remove from heat and stir in both cream soups, sour cream, and 1 cup of the shredded cheddar cheese. Mix until well combined.
- 5
Divide the filling mixture into 10 equal portions.
- 6
**Make the Sauce:** In a saucepan, combine tomato sauce, chili powder, cumin, garlic powder, salt, and pepper. Heat gently on the stove, stirring to combine.
- 7
Pour a small amount of the sauce into the bottom of a 9x13 inch baking dish.
- 8
Place one portion of filling in the center of each flour tortilla and roll up tightly.
- 9
Arrange the filled tortillas side by side in the prepared baking dish.
- 10
Pour the remaining sauce over the enchiladas, covering them completely.
- 11
Top with the remaining 1 cup of shredded cheese.
- 12
Preheat oven to 375°F and bake for 25 minutes, until cheese is melted and bubbly.
- 13
Let stand for 15 minutes before serving.
- 14
**Make-Ahead Option:** Divide between two 8x8 inch pans and freeze one for up to one month. Thaw in refrigerator 6-8 hours and bake 40-45 minutes.