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Ranch Style Enchiladas
Ranch Style Enchiladas

Ranch Style Enchiladas

1 Hr(s)
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1 serving
Original recipe yields 1 serving
Sauce:
2 cans condensed cream of tomato soup
2 clove garlic minced (or 1/2 tsp. garlic powder)
1/4 tsp cayenne pepper
2/3 cup water
1 tsp oregano
6 Tbsp fresh chopped cilantro
Meat Filling:
1 lb ground meat (beef or turkey)
1 tsp salt
1/4 tsp cayenne pepper
1/2 tsp black pepper
1 tsp garlic powder
2/3 cup chopped onion
8 Tbsp finely chopped cilantro
2 cups Kraft Shredded Colby & Monterey Jack Cheese, divided
12 flour tortillas (6-8 inch)
Breakstone's Sour Cream to garnish
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Let's Make It
1
In a large sauce pan combine and mix well--condensed tomato soup, garlic, cayenne pepper, water, oregano, and cilantro-- simmer 15 min stirring occasionally (Do not boil).
2
In a large skillet brown ground meat until cooked through, then drain. Add to meat the salt, cayenne pepper, black pepper, garlic powder, chopped onion, cilantro, and 1 cup shredded cheese. Cook until cheese is melted through.
3
Dip each tortilla in the sauce and add approx. 3 Tbsp. meat filling and 2 Tbsp. grated cheese. Spray a baking pan with Pam cooking spray then add about a half cup of the sauce before placing rolled tortillas seam side down in the pan. Pour remaining sauce over the enchiladas.
4
Bake for 25 minutes. Sprinkle remaining cheese on top and bake for 10 more mins. or until cheese is melted. Garnish with sour cream if desired.
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