Enchiladas

Got this from a Pampered Chef customer several years ago.

Enchiladas

Sauce:

1 lg. can evaporated milk
1 can hot enchilada sauce
1 can Cream of Chicken soup

Mix together in medium saucepan. Cook on low until creamy.

Meat:

Cook 3-4 pounds ground chuck. Drain. Add two packages of taco seasoning, 1 can Rotel and 1 can refried beans. Add a little water if needed.

Cheese:

Shred 1-2 pounds Cheddar; set aside.

Take 18 corn tortillas. Dip one at a time in sauce and cover the bottom of 10x15 pan, add a layer of meat and cheese. Repeat until pan is full. Pour remaining sauce over pan before baking.

Bake at 325° until cheese is well melted (about 35-40 minutes). Do not overcook.

Optional: Top with lettuce, tomatoes, cheese, crushed tortilla chips, sour cream and hot sauce.

6/22/11--made for the first time; Big Joz loved it! It made a LOT of enchiladas!