Product Recipes
- 1 dozen tortillas, cut in 4 pieces
- 1 pound lean ground beef
- 1 medium onion, chopped
- 4 ounce can chopped green chilies
- 1 can condensed mushroom soup
- 1 can condensed cream of chicken soup
- 7 to 8 ounce can enchilada sauce
- 1/8 tsp ground white pepper
- 2 cups grated sharp Cheddar cheese
- Brown meat and onions in small amount of oil. Drain off fat.
- Add mushroom soup,cream of chicken soup, enchilada sauce, white pepper, and chilies.
- Stir until smooth and then simmer for 3 to 5 minutes.
- Use medium oblong Pyrex dish or a 2 1/2 to 3 quart casserole.
- Fill casserole by starting with sauce, and layer as follows ending with tortillas; sauce, tortillas, sauce, cheese.
- Sprinkle remaining cheese on top.
- Bake at 350° F. until bubbling.
Serves 4 to 5.
