Wednesday, February 17, 2010

Green Enchiladas (From Aunt Novella)

2 lbs. ground chuck
2 tbsp. dried oregano
2 small cans diced green chilis
3 cans cream of celery soup
1 package burrito sized flour tortillas
tomato - chopped
shredded cheddar cheese
sour cream (optional)

Brown ground chuck in a skillet. When meat is almost browned completely, sprinkle in dried oregano. In a separate saucepan, combine cream of celery soup, green chilis and 1/4 cup water. Heat just until warm and combined well. Spray casserole dish (large size) with cooking spray. Fill each flour tortilla with meat mixture and roll into an enchilada. Fill casserole dish with rolled tortillas, then spread soup mixture on top of the tortillas. Sprinkle top of enchiladas with desired amount of cheese. The more cheese, the merrier. Bake until sauce is bubbly, approx. 30 minutes at 350 degrees. We serve one or two enchiladas, topped with the desired veggies and salsa, guacamole and sour cream. Yum!

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