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Enchiladas

Enchiladas

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 lb ground beef
4 tomatoes
1 head lettuce
1 package or block mild Kraft Cheddar Cheese
1 can cream of mushroom
1 container Bueno green chile (mild-fiery hot depending on individual taste)
Salt (optional)
Vegetable oil
1 package corn tortillas (must look light and fresh)
Onions (optional)
1 tsp garlic (optional)
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Let's Make It
1
Cook ground beef until browned, drain. While beef is cooking dice tomatoes, shred lettuce and have cheese grated.
2
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.
3
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.
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