Wednesday, May 30, 2007

Simple and easy enchiladas

This is a very easy recipe to make. It is good pantry challenge recipe because most of this you will have on hand to make. We usually get enough for leftovers as well.

1 lb ground chicken, turkey or beef or shredded leftover chicken
1 packet taco seasoning mix
1 can re-fried beans (no refried beans in the house- take a canned beans and mush them up)
1 package tortillas
1 cup milk
1 can cream of chicken soup
¼ cup sour cream (can be omitted)
¼ cup Miracle Whip (can be omitted)
1 small can green chilies (can be omitted or use a can of tomatoes instead)
1 cup shredded cheddar

Brown the meat. Stir in taco seasoning mix and beans. Spoon mixture onto tortillas. (Amount will vary according to size of tortilla & preference.) Roll tightly leaving ends open. Lay closely together in square or rectangle baking pan. Use a pan where tortillas will fit tightly.

Mix milk, soup, sour cream, Miracle Whip, green chilies. Heat thoroughly; can thicken if desired. Pour over enchiladas in the baking pan. Sprinkle top with cheese. Heat for ½ hours at 350 degrees.

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