Ingrients & Directions


1 1/2 lb Ground beef
1 lg Onion, chopped
1 cn Cream of mushroom soup
1 cn Cream of chicken soup
1 cn Green chilies (sm), chopped
1 cn Enchilada sauce
3/4 c Milk
1 pk Soft tortillas
1/2 lb Cheddar cheese, grated
1/2 lb Monterey Jack cheese, grated
1 pt Sour cream

Brown meat and chopped onion in a skillet and season with salt and pepper
to taste. Add soups, green chilies, enchilada sauce and milk. Line a 9×13
inch pan with 6 tortillas and top with half the meat mixture and half the
cheeses. Repeat layers. Bake at 350 degrees for 40 minutes; cool slightly
and cut into squares to serve. Top each square with a dab of sour cream.
Serves 8. Randy Rigg

Yields
1 servings

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>