12/10/06

Enchiladas

Since these are in the oven right now and I have about 20 minutes to waste I'll go ahead and type it up! *All amounts can be adjusted! More or less of any or all works just fine depending on what you have on hand and what your tastes are.


Enchiladas

8 flour tortillas
1/2 - 1 lb. ground beef ground with onion, or leftover cooked chicken or leftover steak
1 can cream of chicken soup
1/2 c sour cream
1 t minced onion
1/4 chopped green pepper
1/2 t chili powder
1/2 t cumin
1 c mozzarella cheese
3-4 oz. cream cheese


Use about 1-2 cups of whatever chicken or cooked leftover meat you have. A mixture of 2 works great. Mix all but the mozzarella and microwave it for 3-4 minutes until the cream cheese is soft and you can mix it all easily.

Place about 1/4 of the mixture into a flour tortilla and roll up. Place seam side down into a 9X13 pan. Cover with any leftover sauce and sprinkle with cheese. Bake at 350 for 35 minutes or until heated through.

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