This recipe came from Good Things Utah several years ago. We use flour tortillas since Mike doesn't really care for the corn tortillas and it works great. We leave out the chilies. Simple and delicious!
1/2 to 1 pound ground beef
1/4 cup chopped onion
1 can cream of mushroom soup
1 (10 oz) can enchilada sauce
1/2 cup milk
2 TBSP chopped green chilies
8-10 corn tortillas
2 1/2 cup cheddar cheese, shredded
In a large skillet, brown ground beef and onion. Drain grease. Stir in soup, enchilada sauce, milk and chilies. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Soften tortillas in oil. Reserve 1/2 cup cheese. Place 1/4 cup cheese on each tortilla and roll up. Place tortillas in sauce. Cover and cook until heated through - about 5 minutes. Sprinkle with reserved cheese; cover and cook until cheese melts.
1 comment:
Hi Amy,
Just stumbled on your web page and thought I would say Thanks :-).
The layout is great, easy instructions and the pictures are very informative. Now if I could just gleen some of your enthusiasm and "flour" thumb to this side of the screen. Take care and Thanks again. ;-)
Post a Comment