1 lb ground beef
3/4 10oz can of campbells cream of mushroom soup
2-3 big spoon fulls of el pinto green chili sauce
2-3 big spoonfulls la costens green mexican salsa (optional if you dont have it then I would just add for green chili enchilada sauce)
1/2 10oz can green chili enchilada sauce
chopped onion to taste (I use about one half of a large onion)
garlic powder to taste
salt to taste
7 reg size flour/corn tortillas (mission)
1/2-1 whole 10oz can of old el paso red enchilada sauce
Preheat oven 325 degrees.
Brown ground beef w/ onion, then combine all other ingredients and heat on medium until warmed.
Heat tortillas in microwave for 20 sec or less to soften, then roll enchiladas.
Use other 1/2 of green chili enchilada sauce to coat bottom of 9×13 pan and place enchiladas over.
Top with red enchilada sauce to preference and shredded colby jack/cheddar/mexican blend cheese (I use colby jack & cheddar)
Bake for around 10-15 min or until cheese is melted.
