Kid Friendly Enchiladas

This recipe is one that my kids like because it is made with hamburger and is not too spicy at all, but has a good flavor.



2 lb ground beef or chuck
2 cups grated cheese (cheddar or colby jack)
2 10oz cans of your favorite enchilada sauce
2 10 oz cans, cream of mushroom soup
2 10 oz cans, tomato soup
1 small onion, diced
1 small can green chilies, chopped (substitute jalapenos if you want more spice)
24 white corn tortillas
paper towels (you'll see why...)

(Yes, this is a "Duke family sized" recipe!)

In a large mixing bowl, combine all six cans of enchilada sauce and soups. Pour 1/2 of the sauce into the bottom of two 9x13 pans and set aside.

Brown meat in a large skillet (we use our countertop GE skillet rather than a frying pan on the stove top), adding onion and green chilies. When brown, add 2/3 or grated cheese to meat mixture and warm until melted. Unplug skillet and prepare your tortilla "line-up."

We go right to left from our stove to counter because our kitchen is set up this way, yours may be different:

Heat a small, non-stick frying pan and enough oil to entirely cover the tortillas. Gently submerge one tortilla at a time with a pancake turner and remove, placing on a paper towel covered plate. "Wipe" excess oil from tortilla, put 1 tablespoon of meat mixture, roll, and place into sauce-lined pan. Repeat. We get from 12-14 in a pan. (You may go through half a roll of paper towels during this process!)

Cover rolled enchiladas with remainder of sauce and cheese. Bake, covered with aluminum foil, 375 for 25-30 minutes.

Enjoy!