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Easy Weeknight Enchiladas Recipe

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This recipe for Easy Weeknight Enchiladas, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Puckett
Added: Saturday, October 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground chuck
1 small onion, chopped
1 (10 3/4 oz.) can tomato soup, undiluted
1 (10 oz.) can mild enchilada sauce
8 (7 or 8 inch) flour tortillas
2 cups shredded Cheddar cheese, divided
Sour cream (optional)
Sliced ripe olives (optional)

Directions:
Directions:
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 of cheese. Roll up tortillas, place seam side down in a greased 13" x 9" baking dish. Pour remaining meat mixture over tortillas to cover entire top of dish. Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining 1 cup of cheese and bake 5 more minutes or until cheese melts. If desired, serve with sour cream and olives.

Number Of Servings:
Number Of Servings:
4 servings.

 

 

 

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