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