Enchiladas

• 2 lb. ground venison
• 1/2 tsp. garlic salt
• 1/2 small chopped onion
• 10 3/4 oz. cream of chicken soup
• 1/2 c. sour cream
• 2 oz. canned green chilies
• 1 c. grated Cheddar cheese
• 1 doz. tortillas
• 1/3 c. picante sauce
• 2 Tbsp. grated Cheddar cheese
• 1/2 c. cooking oil
• 1/2 can water

1. Brown ground beef with garlic salt and onion.
2. Remove from heat.
3. Mix soup, sour cream, chilies, one cup cheese and picante sauce into meat mixture.
4. Fry tortillas in hot oil briefly on both sides in skillet.
5. Drain excess oil onto paper towels as you remove them from skillet.
6. Fill each tortilla with meat mixture and place in a shallow baking dish.
7. Top with remaining meat mixture.
8. Add water carefully to the sides of the dish.
9. Top with the remaining two tablespoons of cheese.
10. Bake at 350u0b0 for 30 minutes.
11. Makes 12 enchiladas.
12. This recipe will serve 6 people.

ground venison, garlic salt, onion, cream of chicken soup, sour cream, green chilies, cheddar cheese, tortillas, picante sauce, cheddar cheese, cooking oil, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=910191 (may not work)