Easy Beef Stew Enchiladas

Easy Beef Stew Enchiladas

Ingredients:

2 T. Canola Oil
1 Med. Onion, chopped
1 Clove Garlic, minced
1 - 17 oz. Pkg. Fully Cooked Beef Pot Roast with Au Jus Gravy (such as Hormel)
1 - 15 oz. Can Mixed Vegetables, drained
1 - 10 oz. Can Mild Enchilada Sauce, divided
1 1/2 C. Finely Shredded 4-Cheese Mexican Blend, divided
8 - 8-inch Flour Tortillas
1 - 10 3/4 oz. Can Cream of Celery Soup
1 - 4.5 oz. Can Chopped Green Chiles, drained
1/4 C. Milk
1/2 C. Sour Cream
1/4 C. Green Onions, thinly sliced

Method:

Heat oven to 350 F. Spray a 9 x 13-inch baking dish with cooking spray.

Heat oil in skillet. Saute onion and garlic for several minutes until tender. Drain pot roast meat, reserving gravy.

Chop meat into 1/2-inch pieces and add to skillet with drained vegetables.

To reserved gravy, stir in 1/2 Cup enchilada sauce. Add mixture to skillet along with 1/2 Cup cheese.

Evenly spoon mixture down center of each of the tortillas (about a generous 1/2 C. each). Roll up each tortilla and place side by side in prepared pan, seam side down.

In a medium bowl, mix together cream of celery soup, chopped green chilies, milk and remainder of enchilada sauce and pour over tortillas in pan.

Sprinkle with remaining 1 C. cheese. Cover with aluminum foil and bake in 350 oven for 35-40 minutes.

To serve garnish with sour cream and sprinkle with chopped green onions.

Notes: This dish combines the flavors of beef stew with Mexican flavors for a great easy-to-make casserole that the whole family will love.

Number of servings: 6-8

Submitted to Diabetics and Friends by Jo