Broccoli Cheese Soup

Sour Cream Enchiladas

Ingredients:

1 cup chopped onion

12 varieties of corn tortillas

2 cups grated cheddar cheese

1 cup olive oil, hot

2 cans of chicken soup

4 oz Green Chile, minced

½ teaspoon salt

16 ounces sour cream

Instructions:

Hot chicken broth, green chili, salt and sour cream, Dip each corn tortilla in hot oil to soften. Spoon a few tablespoonsRoll each tortilla and include all the 9×12 baking pan. Spread remaining soup over the top, top with cheese and onions. Bake for 30 minutes at 425 degrees. Top should be lightly browned.

Serves 5-6

RED BEEF enchiladas

Ingredients:

1 dozen corn tortillas

£ 1 ½ beef, ground

2 small cans sliced black olives

1 medium onion, chopped

16-ounces of Cheddar cheese, shredded

2 cans EnchiladaSalsa

1 cup olive oil, hot

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon pepper

Instructions:

Brown meat, onion, salt, pepper and pasta garlic powder, 1 can Enchilada sauce. Dip tortillas in hot oil for a few seconds. Pour the sauce can rendezvous in a small bowl, heat tortillas in sauce, fill with meat mixture, roll and in a 9×13 pan. After you use all 12 corn tortillas, pour, or a mixture of meat, onion, cheese and salsaEnchiladas, top with sliced black olive slices, bake at 350 degrees for 20 minutes.

Serves 5-6

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