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SHIRLEE'S RED SAUCE ENCHILADAS Recipe

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This recipe for SHIRLEE'S RED SAUCE ENCHILADAS is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce:
1 large can red enchilada sauce
1 can tomato soup
1 can cream of chicken soup

36 pk. corn Tortillas
grated cheese
optional- onion, hamburger or shredded beef
Directions:
Directions:
Sauce- mix sauce and soups together in a saucepan, whisk until blended and heated through. Warm tortillas in microwave or fry in a little oil to soften. Place a bit of cheese on tortilla and add a spoonful of sauce and roll tortilla. Place on a baking cookie sheet. Continue until all tortillas are used. Pour remaining sauce over enchiladas. Bake at 350º until warmed through 20-30 minutes.
Number Of Servings:
Number Of Servings:
18-24
Preparation Time:
Preparation Time:
40 min
Personal Notes:
Personal Notes:
I developed this recipe because all canned enchilada sauces are too hot, bitter, or strong. This is a bigger batch you can make as much as want and store the rest of sauce in fridge for a later date.

 

 

 

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