19 May 2009

beef enchiladas

2 pounds ground beef
1 medium onion
1 package mild taco sauce
2 cans chopped green chiles
2 cans cream of chicken soup -- 10 3/4 oz.
8 ounces sour cream
8 flour or corn tortilla
2 cups low fat mexican cheese -- shredded

saute onion and meat in large skillet until meat is brown, drain. Stir in taco seasoning mix and 1 can green chiles, set aside.

Stir together remaining can of green chiles, soup and sour cream. Pour half of soup mixture into a lightly greased 13x9 baking dish.

Spoon beef mixture evenly down centers of tortillas, add some cheese too; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining beef, soup mixture and then top with cheese.

Bake at 350 for 25 minutes or until thoroughly heated.

garnish with salsa, sour cream, green onion curls, chopped fresh cilantro, guac

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