MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Flour Tortilla Enchiladas
Categories: Latino, Beef, Breads, Chilies, Dairy
Yield: 11 Servings

1 1/2 lb Ground beef
21 oz (2 cans) cream of chicken
- soup
4 oz Can chopped green chilies;
- w/juice
1 lb Cheddar cheese; grated,
- divided
8 oz Sour cream
1/4 c Onion; chopped, divided *
1 tb Butter; if desired *
20 Flour tortillas

In a large skillet over medium heat, brown the ground
beef. Drain the fat and set the meat aside.

In a large pan, combine the undiluted soup, chilies,
half of the grated cheese, the sour cream, and half of
the onions. Stir in 3/4 of the ground beef. Cook over
medium heat until well mixed and thickened to a sauce.

Set the oven @ 350ºF/175ºC.

Spoon 1 to 2 tablespoon(s) of the sauce mixture onto
each tortilla, rolling them up, and placing them side
by side in a long, shallow baking dish (see NOTE). Pour
the remaining sauce over the rolled tortillas. Top the
dish with the remaining chopped onions, cheese, and meat.

Bake, uncovered, in the preheated oven for 30 minutes,
or until bubbly.

Makes 10 to 12 servings.

* If desired, saute the chopped onion in the butter
before adding it to the recipe.

When the recipe was tested, 14 filled tortillas fit
snugly in a 13" x 9" x 2" baking pan. The remaining
filled tortillas fit in an 11" x 7" x 2" baking pan.
The remaining sauce, onions, cheese, and meat were
divided between the 2 baking dishes.

Recipe: Brenda M. Lovett

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... We'd still be eating overcooked English food if not for immigrants
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