1 container Bueno green chile (mild-fiery hot depending on individual taste)
1 package corn tortillas (must look light and fresh)
1 tsp garlic (optional)
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Let's Make It
Cook ground beef until browned, drain. While beef is cooking dice tomatoes, shred lettuce and have cheese grated.
Once beef is drained, return to pan. Add one can of cream of mushroom, 2 to 2 1/2 cups of water depending on consistency of individual. Add chile until boiling. Let chile melt until hot enough for individual. Add salt if desired.
In a separate pan heat oil to 200 degrees F, add tortillas and fry for 20 seconds each. Put tortillas one by one in chile sauce and let soak for a few seconds. Take out and place on a plate. Add cheese, lettuce, tomatoes and onion. Repeat these steps for two more tortillas. They should be three stacked tortillas. When done stacking the enchiladas pour a tablespoon of chile sauce on top.