Hot And Saucy Enchiladas

• 1 lb. ground beef
• 1 medium onion, chopped
• 1 1/2 doz. corn tortillas
• hot vegetable oil
• 1 (10 oz.) can cream of chicken soup
• 1 (5.33 oz.) can evaporated milk
• 1 (8 oz.) pkg. American cheese slices
• 1 (4 oz.) can chopped green chilies
• 1 pkg. (.56 oz.) green onion dip mix
• 1 tsp. garlic salt
• 1/2 c. shredded Cheddar cheese

1. Combine beef
2. and
3. onion
4. in
5. large skillet; cook until meat is brown, then drain.
6. Saute tortillas in hot oil briefly to soften; spoon meat mixture evenly in center of each tortilla. Roll up
7. and
8. place,
9. seam
10. side
11. down,
12. in pan.
13. Combine remaining ingredients,
14. except Cheddar cheese, in small saucepan. Cook
15. over
16. medium
17. heat
18. until cheese slices are melted; pour over
19. enchiladas.
20. Sprinkle with Cheddar cheese.
21. Bake at 350u0b0 for 20
22. to
23. 30 minutes, or bubbly.
24. Yields 18 enchiladas. Prepare ahead of time; refrigerate until needed.

ground beef, onion, corn tortillas, vegetable oil, cream of chicken soup, milk, american cheese slices, green chilies, green onion, garlic salt, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=655828 (may not work)