| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Enchiladas, Ground beef, Mexican | 8 | Servings |
INGREDIENTS
| 1 | lb | Ground beef or ground chicken |
| 1 | Onion, chopped | |
| 1 | cn | Cream of mushroom soup |
| 1/4 | oz | Diced green chilies, drained |
| 1/4 | c | Milk |
| 2 | tb | Butter |
| 1 | ts | Chili powder |
| 1/2 | c | Sour cream |
| 1 | c | Cheddar or jack shredded |
| 8 | Corn tortillas |
INSTRUCTIONS
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 3/4 cup of the sauce and set aside. To remaining sauce, add cooked meat and 1/2 of the shredded cheese; stir to combine. Along center of each tortilla, spread about 1/4 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. Posted to MM-Recipes Digest V4 #083 by Patrick & Sarah Gruenwald <sitm@ekx.infi.net> on Dec 21, 1996
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