Enchiladas Ole’

Servings: 8
Ingredients:

1 lb Ground beef or                    1/4 c  Milk
-ground chicken                     2 tb Butter
1    Onion, chopped                      1 ts Chili Powder
1 cn Cream of mushroom soup            1/2 c  Sour cream
1/4 oz Diced green chilies,                1 c  Cheddar or jack shredded
-drained                            8    Corn tortillas

Heat oven to 375 degrees F. Brown and crumble meat in skillet; drain. In a
medium saucepan, melt butter, add chili powder and onion and saute until
onion is tender. Stir in soup, sour cream, green chilies. Mix well and
remove from the heat. Reserve 3/4 cup of the sauce and set aside. To
remaining sauce, add cooked meat and 1/2 of the shredded cheese; stir to
combine. Along center of each tortilla, spread about 1/4 cup of the meat
mixture and roll up, placing seam side down in a greased 12-by-8-inch
baking dish. In a small bowl, combine reserved sauce and milk; spoon over
filled tortillas. Cover dish with foil. Bake for 15 minutes, remove foil,
and sprinkle with remaining cheese (and sliced black olives if desired).
Bake uncovered 5 more minutes or until cheese melts.

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