"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Weeknight Enchiladas Recipe

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This recipe for Weeknight Enchiladas, by , is from The Hoppe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sara Peterson
Added: Friday, July 7, 2006

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 (8 ounces) shredded cheddar cheese, divided
Sour cream (optional)
Sliced ripe olives (optional)

Directions:
Directions:
In a large skillet, brown beef and onion, 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 cheese. Roll up tortillas and place seam side down in a greased 9x13 baking dish. Pour remaining meat mixture over tortillas. Cover and bake for 20 minutes at 350. Uncover and sprinkle with remaining 1 cup cheese. Bake 5 more minutes or until cheese melts. Serve with sour cream and olives, if desired.

Number Of Servings:
Number Of Servings:
4

 

 

 

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