Tuesday, May 1, 2012

Tennessee Enchiladas

I call them Tennessee Enchiladas because I've had real Mexican enchiladas & well, they have cheese & tortillas in common ....and are saucy.

1 can of:
 ~ Cream of Chicken Soup
 ~ Cream of Celery Soup
 ~ Cream of Mushroom Soup
 ~ Cream of Cheddar Soup
 ~ 7oz Green Chilis
 ~ Black Beans - drained & rinsed
 ~ Diced Tomatoes
1 packet Enchilada seasoning
1 lb ground meat - your choice or cooked, shredded chicken
30 flour tortillas
3lbs shredded cheese (or so)
3 cups milk


In a large pan cook meat thoroughly with enchilada seasoning.  Stir in Green chilis, tomatoes, & drained, rinsed, black beans.

Simmer about 3 minutes.  Add in all soups & milk.  Boil about 5 minutes, stirring well.

Cover the bottoms of two 9x13inch pans with a thin layer of the sauce.  Add cheese to the tortillas & roll-up, packing tightly into the pans, until pans are full.  Just a small half-handful or so of cheese for each tortilla.  Using the remaining soup cover the tortillas.

Bake 30-45 minutes until bubbly.

I just bake one pan & freeze the other for use later.

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