Enchiladas Ole'

Recipe Ingredients

1 lb	454g / 16oz	Ground beef or - ground chicken
1		Onion - chopped
1		Cream of mushroom soup
1/4 oz	7.1g	Diced green chilies - drained
1/4 cup	59ml	Milk
2 tablespoons	30ml	Butter
1 teaspoon	5ml	Chili powder
1/2 cup	118ml	Sour cream
1 cup	237ml	Cheddar or jack shredded
8		Corn tortillas

Recipe Instructions

Heat oven to 375F. 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.

Source:
Elizabeth Powell

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.