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Categories:
condensed cream sour cream picante sauce chili powder ground beef shredded Monterrey Jack tortillas tomato green onion
Viewed: 42 - Published at: a year agoIngredients
- 1 can condensed cream of mushroom soup
- 1/2 cup sour cream
- 1 cup picante sauce
- 2 tsp chili powder
- 2 cups cooked ground beef
- 1/2 cup shredded Monterrey Jack
- 6 tortillas (6") warmed
- 1 small tomato chopped
- 1 green onion sliced
Method
- 1. Stir the soup, sour cream, picante sauce, chili powder in medium bowl.
- 2. Stir 0ne cup of this picante mixture, beef and cheese in large bowl.
- 3. Divide beef mixture among the tortillas. Roll up tortillas and place seamside up in 2 qt. shallow baking dish.Pour remaining picante sauce over filled tortillas. Cover baking dish.
- 4. Bake at 350 degrees F. for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.
