My Delicious Enchilada Recipe



After a smashing success at my stepdaughters birthday party, I decided to share my recipe. So try it and decide what you think.



Makes 12 enchiladas



Supplies:

6 ounces Colby cheese

6 ounces Monterey Jack cheese

8-12 ounces ground chuck or ground sirloin

One 4 ounce can of green chilies diced

One 4 ounce can of black olives diced

12 small corn tortillas

6 ounces of sour cream

One 10 ounce can of condensed tomato soup

One 10 ounce can of condensed mushroom soup

One 10 ounce can of green enchilada sauce

One 10 ounce can of red enchilada sauce

Cooking oil



Mix tomato soup, mushroom soup, green enchilada sauce, and red enchilada sauce in a bowl. Do NOT add water to the condensed soups, you want a thick consistency. Set aside.



Brown ground chuck or sirloin, green chilies, and black olives together. Drain any fat. Then mix in a bowl with 3 ounces of Colby cheese, 3 ounces of Monterey Jack Cheese, sour cream, and just a little of the above sauce and soup mix. Stir well.



In a small frying pan low heat a teaspoon of oil.



Prepare an 8 X 10 baking dish and coat with oil, spray pam, or some other non stick base.



Once the cooking oil is heated place a corn tortilla in frying pan and turn on both sides to make the shells pliable. Remove shell and place on a plate. Using a tablespoon dish out the meat mixture and place on tortilla shell. Roll shell and place in the backing dish. Repeat until all shells are used.



Preheat oven to 275 degrees.



Coat the tortillas with the sauce mixture, until the sauce is just over the top of the tortillas shells. This will prevent the tortilla shells from drying out. If you have sauce left over, store and refrigerate until next time. Place in over and cook for 20 to 30 minutes.



Serve with refried beans topped off with Monterey Jack Cheese and Spanish rice. While the enchiladas are hot from the oven top off with Colby cheese. Add fresh lettuce, tomato, and cilantro for a truly fresh taste.




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