Side Pannel
Enchiladas Ole'
Ingredients List
- 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
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 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.
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.
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