| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dish |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground beef |
| 1 |
lg |
Onion, chopped |
| 1 |
cn |
Cream of mushroom soup |
| 1 |
cn |
Cream of chicken soup |
| 1 |
cn |
Green chilies (sm), chopped |
| 1 |
cn |
Enchilada sauce |
| 3/4 |
c |
Milk |
| 1 |
pk |
Soft tortillas |
| 1/2 |
lb |
Cheddar cheese, grated |
| 1/2 |
lb |
Monterey Jack cheese, grated |
| 1 |
pt |
Sour cream |
INSTRUCTIONS
Brown meat and chopped onion in a skillet and season with salt and pepper
to taste. Add soups, green chilies, enchilada sauce and milk. Line a 9x13
inch pan with 6 tortillas and top with half the meat mixture and half the
cheeses. Repeat layers. Bake at 350 degrees for 40 minutes; cool slightly
and cut into squares to serve. Top each square with a dab of sour cream.
Serves 8. Randy Rigg
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