Enchiladas Ole Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Ground beef or ground chicken,
1: Onion, chopped
1 can: Cream of mushroom soup,
1/4 ounce: Diced green chilies, drained
1/4 cup: Milk,
2 tbsp: Butter,
1 tsp: Chili Powder,
1/2 cup: Sour cream,
1 cup: 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.
Source from luhu.jp
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 from luhu.jp