Weeknight Enchiladas
from Southern Living's Easy Weeknight Favorites Cookbook
1 pound ground chuck
1 small onion, chopped
1 (10 3/4- ounce) can tomato soup-undiluted
1 (10 ounce) can mild enchilada sauce
8 (7 or8-inch) flour tortillas
2 cups (8 ounces) shredded Cheddar cheese, divided
Sour cream (optional)
Sliced ripe olives (optional)
Cook beef and onion in a large skillet over medium-high heat until meat is browned, stirring until it crumbles; drain and return to skillet.
Stir soup and enchilada sauce into meat mixture. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas; place, seam side down in a greased 13 X 9 X 2-inch baking dish. Pour remaining meat mixture over tortillas.
Cover and bake at 350 degrees for 20 minutes. Uncover and sprinkle with remaining 1 cup cheese; bake 5 more minutes or until cheese melts. Serve with sour cream and olives, if desired. Yield: 4 servings
Enjoy!
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1 comment:
I made the EASIEST dessert this week, and got rave reviews!!! Here it is...
"Ice Cream Cake"
~one layer of frozen ice cream sandwiches
~layer of cool whip over that
~Caramel syrup over that (or whatever flavor you choose)
~another layer of frozen ice cream sandwiches
~another layer of cool whip
~Caramel syrup over that
I did three layers of sandwiches, cool whip, and caramel syrup. Sprinkle the top with chocolate chips and freeze. I put mine out right before we we ate so it would thaw a little. Very good, and looks great too!! No one could believe how simple it was. Hilarious!!
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