Brown 1-1/2 lb ground beef
Add -- 1 chopped onion, sautee
Add -- 1 15 oz. can tomato sauce, 1/2 tsp. salt/pepper, 1/2 tsp. chili powder, 1/4 tsp oregano - simmer for a few minutes.
Spoon 2 Tbsp filling in 9-inch flour tortillas - top with grated cheddar cheese then roll up and place in greased 9x13" pan.
Combine -- 1 can cream of chicken soup, 1 can evaporated milk, 1 small can chopped green chilies, 1/2 c. milk, 1/2 lb. Velveeta cheese - Heat until melted and pour over enchiladas.
Bake at 350F for 30 minutes. Serves 8.
Mmm...
1 comment:
Mmmm -- that looks so good. Do you think I could use regular cheese if I can't get Velveeta?
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