| SOUR CREAM ENCHILADAS | | | | 2-small cans Black olives, sliced |
| Ingredients: | | | | 1-medium Onion, chopped |
| 1-cup Onions, chopped | | | | 16-ounces Cheddar cheese, shredded |
| 12 Corn tortillas | | | | 2-cans Enchilada sauce |
| 2-cups Cheddar cheese, grated | | | | 1-cup Oil, hot |
| 1-cup Oil, hot | | | | 1-teaspoon Salt |
| 2-cans Cream of chicken soup | | | | 1-teaspoon Garlic powder |
| 4-ounces Green Chile, chopped | | | | 1-teaspoon Pepper |
| ½-teaspoon Salt | | | | Instructions: |
| 16-ounces Sour Cream | | | | Brown meat, onion, salt, garlic powder and pepper; add |
| Instructions: | | | | 1 can enchilada sauce. Dip tortillas in hot oil for a few |
| Heat cream of chicken soup, green chilis, salt and sour | | | | seconds. Pour can of enchilada sauce in small bowl; dip |
| cream; dip each corn tortilla in hot oil to soften. Spoon a | | | | warm tortilla in sauce; fill with meat mixture; roll and |
| couple of spoonfuls in each tortilla and roll each one up | | | | place in a 9x13 pan. After using all 12 corn tortillas pour |
| and place in 9x12 baking pan. Spread remaining soup | | | | remaining meat, mixture, onions, cheese and sauce on |
| over the top; top with cheese and onions. Bake for 30 | | | | top of enchiladas; top with sliced black olives; bake at |
| minutes at 425°. Top should be slightly brown. | | | | 350° for 20 minutes. |
| Serves 5 to 6 | | | | Serves 5 to 6 |
| RED BEEF ENCHILADAS | | | | You can find this and many more recipes at Cristie's |
| Ingredients: | | | | Cookin. Be sure and submit your favorite recipe for a |
| 1-dozen Corn tortillas | | | | free "Gotcha Covered" apron. |
| 1½-pounds Beef, ground | | | | |