Recipe of the Day-Enchilada Casserole

Oven 375*   Serves 8

4 Cups                     Shredded Roasted Chicken or Browned Ground Beef

4                              Green Onion Sliced

2  Lg                        Garlic Cloves

1  Sm Can                Diced Garlic Tomatoes

1 Cup                       Rice Prepared to instruction

16 -6″                     Flour Tortillas

2- 14.5 oz               Mild Red Enchilada Sauce

1 Can                      Mushroom Soup

3 Cups                   Sharp Cheddar Cheese Shredded

In a large skillet saute onions until translucent.  Add Garlic, Tomatoes, prepared rice , 1 can of Enchilada Sauce and combine.  Fold in 1 cup of cheese.  Fill each tortilla and roll tight.  Place in a 9X13 pan loose end down.

In a bowl mix together the last jar/can of enchilada sauce and the mushroom soup.  Add 1 cup of cheese.  Pour over the rolled enchiladas.  Top with the remaining cup of cheese.

Bake in 375* oven for about 40 Minutes until cheese is brown and bubbly.  Let sit 15 min before serving.

Serve with salad topped with Avocado slices.

 

 

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