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| 1 lb |
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Ground Beef or Chicken, cubed |
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| 1/2 tsp |
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Onion powder |
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| 2 cans |
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Cream of Chicken Soup |
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| 1 cup |
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Milk |
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| 1 pint |
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Sour cream |
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| 1 sm can |
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Green chilies, diced or use 2 tsp Chili powder and 1 c salsa (opt) |
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Salt & Pepper |
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| 8 |
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Flour tortillas |
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Cheddar cheese |
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| 2 sm can |
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Olives, sliced |
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| 1 |
Sauté ground beef or boil chicken and shred. |
| 2 |
Mix onion, soup, and sour cream with milk until soup is gravy consistency. Add Chilies. Heat tortillas in microwave for 30 seconds. |
| 3 |
Spread some sauce on the bottom of a 9 x 13 baking dish. Place beef or chicken, salt and pepper, cheese, and a little sauce inside tortilla. Roll and place in dish. Pour the rest of sauce over enchiladas. Sprinkle with remaining cheese and sliced olives. |
| 4 |
Bake at 350° for 30 minutes. |
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| Recipe Source |
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Author: Diane Thurman |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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