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South of the Border Enchiladas

1 1/2 lbs. ground beef

1 pkg. taco seasoning mix

1 can tomato paste (12 oz)

1 cup water

1/2 cup chopped onion

1 t. salt

12 flour tortillas (8")

1 jar process cheese spread (8 oz)

1 can chopped green chilies (4 oz)

Brown beef in large skillet; drain well. Stir in seasoning mix, tomato paste, water, onion and salt. Simmer for 15 to 20 minutes. Stir occasionally until liquid is reduced. Preheat oven to 350. Spoon 2 to 3 T. meat mixture eon each tortilla. Roll tightly and put in 13 x 9" pan. Spread cheese over top of enchiladas. Sprinkle with green chilies. Top with remaining meat mixture. Bake for 20 to 30 minutes. Remove with spatula and serve at once.

Makes 12

Source: My Old Recipes

Large can cream of chicken soup

8 oz sour cream

1 can of rotel

Meat - Chicken or ground beef - your preference

Cook meat to your liking...adding onions, peppers, or nothing...whatever you like. Mix meat and other ingredients in a large bowl.

Fill shells with meat mixture and place in large baking pan. Cover with some of the remaining meat mixture and a large bag of shredded cheese. Bake at 350 degrees until cheese is melted.

Serve with Chips and Salsa, and Guacamole if you like...ENJOY!!

Edit - I should have mentioned that these are a white-sauce enchilada, a little different, we don't care for the red sauce ones, but they would probably be great with some red enchilada sauce and green chilies thrown over the top, along with the cheese...

Here's a recipe for Chicken Enchiladas

http://www.cherskitchen.com/recipes/chicken/chicke...

Cheese and Salsa. Throw it on the four tortilla and there you go. You might want the cheese to be melted!