1 lb ground beef
1 can cream of mushroom soup
1 can enchilada sauce
1/2 can water
1 small can chopped green chilies
1 dozen corn tortillas
1 1/2 lb shredded cheddar
Brown beef; drain. Add soup, enchilada sauce, water and chilies; simmer over low heat while
preparing tortillas. Heat some oil in a skillet. Heat tortillas one at a time for a few seconds until
limp. If oil is hot, put tortilla in, flip it over, and take it out. Drain on paper towels. Place 1 cup sauce in
9x13 pan sprayed with cooking spray. Place about 1/4 cup cheese on each tortilla, roll up, arrange
on sauce in pan. Top with remaining sauce, making sure to cover all of tortillas. (Any tortilla left exposed
will get hard in oven) Sprinkle top with cheese. Bake at 350 for 15-20 mins or until hot and
bubbly and cheese is melted. Serves 4-6
