Rating: Me, (7.5)
Recipe: Creamy Green Chili Enchiladas
1.5 lb. ground elk meat (or any ground meat of your choice)
1/2 cup onion, diced
1/2 package taco seasoning
1/2 cup water
4 fresh large green chilies, chopped (you can use canned green chilies)
1 can black beans, drained
12-16 corn tortillas, taco sized
1 can condensed cream of mushroom soup
1 can green enchilada sauce (large can)
1/2-3/4 cup shredded cheese
2 tomatoes, diced
1/2 cup cilantro, destemmed
Preheat oven to 375 degrees Fahrenheit.
Over medium heat brown meat with chopped onions. Add taco seasoning and water, cook for an additional 3 min.
Add green chilies and beans to meat mixture, cook for 2 minutes or until ingredients are heated through.
Mix green enchilada sauce and cream of mushroom soup. DO NOT ADD WATER.
Pour 1/2 cup sauce into bottom of 9"x13" baking dish.
Place approximately 1/2 cup meat mixture into a tortilla in your hand. Sprinkle meat mixture with cheese. Roll tortilla and place in baking dish. Repeat for all tortillas. Line rolled tortillas in baking dish. You may have leftover meat mixture.
Top rolled tortillas with remaining sauce mixture. If you have remaining meat mixture, sprinkle over sauce. Sprinkle top with remaining shredded cheese.
Cover dish with foil. Bake covered for 30 minutes. Remove foil and bake an additional 10 minutes uncovered. Remove from oven and let cool 3-5 minutes.
Top each serving with cilantro leaves and diced tomatoes. Enjoy!