Title: Enchiladas Ole'
Categories: Beef Mexican Poultry
Yield: 8 Servings
| 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 |
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.