Enchiladas

By Donna Schauers

2 cans cream of mushroom soup

1 sm can enchilada sauce

1 sm can green chilies, diced (makes them spicy!)

1 lb hamburger

1/2 lb grated cheese

1/2 onion, diced

1 pkg taco shells (corn or flour)

Fry hamburger.  Mix in chilies and chopped onion.  Mix cream of mushroom soup and enchilada sauce together and heat. 

Soften tortillas in grease over stove and dip in sauce.  In the center of each tortilla, place hamburger mixture and grated cheese.  Roll and place in a dipper pan.  When all are placed in a pan, pour the rest of the sauce over them.  Put grated cheese on top.  Bake at 350° for 10 to 15 minutes.

Top with lettuce, sour cream, olives, guacamole and salsa

Variations:

Instead of rolling the tortillas, layer them in a dish.  (I make a huge recipe and put them in a the round disposable foil cake pans and freeze them).  Dip 2 or 3 warmed tortillas in sauce and place in pan.  Add a layer of meat mixture, a layer of cheese (Monterey jack and cheddar make a good combination) and repeat with dipped tortillas.  Repeat layers until pan is full.  Add extra sauce on final layer and top with cheese.  Bake in oven or freeze.  They freeze great