Enchiladas ole'

3 servings

Ingredients

Quantity Ingredient
1 pounds Ground beef or ground chicken
1 each Onion, chopped
2 tablespoons Butter
1 teaspoon Chili Powder
½ cup Sour cream
1 can Cream of mushroom soup
¼ ounce Diced green chilies, drained
¼ cup Milk
1 cup Cheddar or jack shredded
8 eaches Corn tortillas

Directions

INGREDIENTS

DIRECTIONS

Heat oven to 375 degrees F. Brown and crumble meat in skillet;drain.

In a medium saucepan, melt butter, add chili powder and onion and saute until onion is tender. Stir in soup, sour cream, green chilies.

Mix well and remove from the heat. Reserve ¾ cup of the sauce and set aside. To remaining sauce, add cooked meat and ½ of the shredded cheese; stir to combine. Along center of each tortilla, spread about ¼ cup of the meat mixture and roll up, placing seam side down in a greased 12-by-8-inch baking dish. In a small bowl, combine reserved sauce and milk; spoon over filled tortillas. Cover dish with foil. Bake for 15 minutes, remove foil, and sprinkle with remaining cheese (and sliced black olives if desired). Bake uncovered 5 more minutes or until cheese melts.

TO ALL Submitted By MARIANNA DOLAN SUBJ WANTED ENCHILLADA RECIPE On 10-06-95

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