As I may have mentioned in the past, I rarely use measurements when cooking for myself… unless, of course, it’s baking… or a new recipe. This is a variation on a recipe I’ve made several times over the years. I’ve never found the original recipes in my stash and have yet to find the exact one I used to begin with. Every time I’ve made it, I add or subtract ingredients. The last time I made this, I made it for our church group that met once a week. I made one pan with chicken as the main ingredient and ground beef in the second. This time, I was cooking for myself (I know… that’s a big pan! But I’ve never learned to cook for one) and I used ground beef. As always, feel free to add your favorite ingredients… change it up to suit your taste! Enjoy!
- Preheat oven to 350 degrees. Grease a 9×13 pan using non-stick cooking spray.
- Mix cooked ground beef (with taco seasoning in it) with garlic powder, onion powder, salt, pepper onion, chiles and 1 1/2 cups of the cheese.
- In another bowl, mix dip, sour cream, soup, green chile sauce and 1 1/2 cups cheese.
- Mix the ground beef mixture with 1/2 of the soup mixture.
- Roll up in tortillas and place in pan.
- Stir in sour cream, can of chilies, cilantro, black pepper, onion powder, and garlic powder.
- Pour remaining soup mixture over enchiladas and top with remaining cheese.
- Bake 25 minutes and then place under the broiler on high for 3-4 min to brown the cheese.
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