Enchiladas ole'
Yield: 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.
