Kathy's Left Over Chili Enchiladas
Fry in hot oil turning to light brown (and drain on paper towels):
- one pack of 12 tortillas
In a saucepan heat
- 1 can of enchilada sauce
- 1 can of mushroom soup
Dab a few spoonfuls chili onto the middle of the tortilla.
Sprinkle on top of chili
- Grated cheese
- Chopped onions
Roll neatly, placing them side down in a baking dish. Pour enchilada mixture over the top, sprinkle with onions, cheese and some olives.
Bake at 350 degrees Fahrenheit for about 20 minutes until they are hot and bubbly. Enjoy.
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