| 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
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”