Beef, Mexican - Spanish

GREEN ENCHILADAS

  • 1 1/2 cups Hamburger meat, browned
  • 1 1/2 cups Chedder cheese. sharp, shredded
  • 1/2 Onion, large, chopped
  • 1- 10 3/4 oz. can Mushroom soup
  • 1- 10 3/4 oz. can Tomato sauce
  • 1- 10 3/4 oz. can Green enchilada sauce
  • 12 Corn tortillas
  • 1/4 cups Cooking oil

    • Combine hamburger, 1/2 cup cheese and onion. Set aside.

    Combine soup and sauce. Set aside.

    Dip tortillias in hot oil on each side to soften. Or microwave 10 seconds (about) to a side if you don't want the oil.

    Top each tortilla with 1 Tbls. meat mixture. Roll up and place seam side down in 13" x 9" baking dish. Pour soup and sauce mixture over the enchiladas and top with remaining cheese. Bake at 350 degrees for 25-30 minutes.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

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