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Creamy Beef & Cheese Enchiladas (Retro Casserole)

A retro comfort classic! Cheese-stuffed flour tortillas baked under a rich, creamy ground beef topping. Easy to make and perfect for a cozy family dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 5 people
Course: Main Course
Cuisine: American, Mexican

Ingredients
  

Tortillas:
  • 12 fajita-size (6-inch) flour tortillas
  • 16 oz. Colby Jack or Mexican blend cheese shredded
Topping:
  • 1 lb Ground Beef (85/15)
  • 1 small onion finely chopped
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper
  • 1/2 tsp chili powder
  • 8 oz sour cream
  • 1 can cream of chicken soup
  • 1/4 cup ketchup

Method
 

Preheat & Prep:
  1. Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish.
  2. Fill each tortilla with a barely heaping 1/4 cup of shredded cheese. Roll up tightly, and place seam-side down in the prepared 9x13-inch baking dish.
Make the Topping:
  1. In a preheated skillet over medium high heat, cook the hamburger. Chop well but let it sit until it begins to brown. Once it starts to brown, push it around the skillet and chop more.
  2. Turn down the heat to medium. Add salt, pepper, chili powder, and onion and cook until the onion is translucent, about 3 minutes.
  3. Add the cream of chicken soup, sour cream, and ketchup into the skillet with the meat. Cook for a few minutes until heated through, stirring frequently.
Assemble & Bake:
  1. Pour the hot meat mixture evenly over the top of the rolled tortillas. Spray a piece of foil with non stick spray, cover the baking dish with the foil and bake for 30 minutes.
  2. Remove the foil, sprinkle any remaining shredded cheese over the top (about 1/2 cup), and bake uncovered for an additional 10 minutes until melted and bubbly.