Monday, January 26, 2009


2 lbs ground beef
1 medium onion-diced
1 can green chiles or fresh cilantro
24-36 corn tortillas
olive or canola oil
2 large cans Old El Paso Enchilada sauce
1 can Cream of Chicken or Cream of Celery soup
2-3 packages of shredded cheese

Brown ground beef with diced onion and green chiles/cilantro.

Soften tortillas in hot oil.

Stir Cream of Chicken/Celery soup into enchilada sauce with a whisk.

Roll a spoonful of beef, a spoonful of enchilada sauce, and a sprinkle of cheese into each corn tortilla. Place the rolled tortillas in casserole pan. Spoon enchilada sauce and sprinkle cheese over top of tortillas.

Bake at 350 until cheese is melted.

Makes two pans. I usually serve one and freeze one.

If you freeze a pan, still cook it at 350 degrees until the cheese melts. It will take 30-40 minutes.

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