Recipe - Enchiladas Ole

1 pound Ground beef or ground
chicken
1 Onion, chopped
1 cn Cream of mushroom soup
One fourth ounce Diced green chilies, drained
One fourth cup Milk
2 tablespoon Butter
1 teaspoon Chili powder
One half cup Sour cream
1 cup 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 Three fourths cup of the sauce and set aside. To
remaining sauce, add cooked meat and One half of the shredded cheese; stir to
combine. Along center of each tortilla, spread about One fourth cup of the meat
mixture and roll up, placing seam side down in a greased 12by8inch
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 cut or sliced up black olives if desired).
Bake uncovered 5 more minutes or until cheese melts.

Posted to MMRecipes Digest V4 #083 by Patrick & Sarah Gruenwald
sitm@ekx.infi.net on Dec 21, 1996