Beef Enchiladas

Beef Enchiladas

1lb ground beef 

1 can (10 oz) old el paso enchilada sauce (the red sauce) 

1 can of cambells tomato soup 

1 1/2 cups shredded cheese (6 oz) - (or more) 

1 pkg flour tortillas (6 inch) 

 1. Heat over to 375... 

 2. in skillet brown and drain hamburger 

 3. mix the enchilada sauce and tomato soup in a bowl then add about half the mixed sauce to the hamburger meat 

 4. spoon enchilada filling onto tortillas... add some cheese... roll up and place seam sides down in 13 x 9 glass baking dish 5. top with the remaining sauce mix (or most of it) and cheese... bake at 375 for 20-30 min

Chicken Enchiladas

Chicken Enchiladas

3 or 4 large chicken breasts 

1 pkg (8oz) cream cheese 

1 can (4.5oz) of old el paso chopped green chiles 

1 package of flour tortillas for soft tacos 6 inches 

2 cans (10 oz each) old el paso green chile enchilada sauce 

3/4 cup shredded cheddar cheese ( 3oz) (you can use more if you like) 

 1. pre-heat oven to 350 

2. boil chicken with some chicken bullion cubes for flavor once cooked... cool slightly and then shred by hand 

3. in a 10 inch skillet.... put cubed cream cheese, shredded chicken, and chiles on medium head until blended and cream cheese is melted. 

4. spoon chicken filling onto tortillas.. roll up and place seam sides down in baking dish (13x9). pour enchilada sauce over top... sprinkle with cheddar cheese bake 30-45 minutes of until hot and cheese is melted.

Jim -N- Nick's Cheese Biscuits

Jim -N- Nick's Cheese Biscuits

Ingredients:

1 1/2 cups flour
1 cup sugar
1 cup shredded cheddar cheese
3/4 cup milk (2% works best)
1 egg, beaten well
4 Tablespoon butter, softened
1 1/2 teaspoon baking powder
1/4 teaspoon vanilla

Directions:

Mix all ingredients together. Pour into greased muffin pan and bake at 400 for 15 - 20 minutes.

This recipe make about 12 muffins.

Source: kitchenlink.com