Preheat oven to 350 degrees F.
Chop onions. Set aside.
Brown ground beef and drain grease.
Add 2 tsp. taco seasoning to ground beef. You can either buy this in a packet or make it on your own (see my Homemade Taco Seasoning Snapguide!)
Add water. Stir until liquid boils.
In a separate saucepan, mix the 2 soups, sour cream, and Rotel tomatoes.
Heat until boiling, stirring often.
Spray a large baking dish with cooking spray.
Stack burrito wraps in a flat pile. Add a scoop of meat, cheese, and onion.
Begin rolling up one time.
Roll both sides in.
Fold over and roll the rest of the way.
Now you have a basic enchilada! Place in baking dish.
Repeat the process until you have a pan full of enchiladas.
Pour heated sauce over enchiladas. Place in oven until sauce is bubbly.
Remove from oven and sprinkle with cheddar cheese. Place back in the oven and bake until cheese melts.
When cheese is melted, remove from oven.
Serve and enjoy!
- 1.0lb Ground beef
- 2.0tsp Taco seasoning
- 1/2 Onion, chopped
- 2.0c Cheddar cheese, shredded
- 1.0 Package burrito wraps
- 2.0 Cans cream of chicken soup
- 8.0oz Sour cream
- 1.0 Can Rotel tomatoes
- 2/3c Water
- Cooking spray