Sour Cream and Red Beef Enchiladas

Sour Cream Enchiladas

Ingredients:

12 OUNCES EQUALS HOW MANY CUPS

1-cup Onions, chopped

12 Corn tortillas

2-cups Cheddar cheese, grated

1-cup Oil, hot

2-cans Cream of chicken soup

4-ounces Green Chile, chopped

½-teaspoon Salt

16-ounces Sour Cream

Instructions:

Heat cream of chicken soup, green chilis, salt and sour cream; dip each corn tortilla in hot oil to soften. Spoon a integrate of spoonfuls in each tortilla and roll each one up and place in 9x12 baking pan. Spread remaining soup over the top; top with cheese and onions. Bake for 30 minutes at 425°. Top should be slightly brown.

Serves 5 to 6

Red Beef Enchiladas

Ingredients:

1-dozen Corn tortillas

1½-pounds Beef, ground

2-small cans Black olives, sliced

1-medium Onion, chopped

16-ounces Cheddar cheese, shredded

2-cans Enchilada sauce

1-cup Oil, hot

1-teaspoon Salt

1-teaspoon Garlic powder

1-teaspoon Pepper

Instructions:

Brown meat, onion, salt, garlic powder and pepper; add 1 can enchilada sauce. Dip tortillas in hot oil for a few seconds. Pour can of enchilada sauce in small bowl; dip warm tortilla in sauce; fill with meat mixture; roll and place in a 9x13 pan. After using all 12 corn tortillas pour remaining meat, mixture, onions, cheese and sauce on top of enchiladas; top with sliced black olives; bake at 350° for 20 minutes.

Serves 5 to 6

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Sour Cream and Red Beef Enchiladas

12 OUNCES EQUALS HOW MANY CUPS