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Sunday, August 19, 2012

Enchiladas {otherwise known as enchisagna}

2 lbs beef or diced chicken, cooked {or 1 lb of each}
2 tsp chili powder
1 small can diced green chilies {optional}
1 can cream of mushroom soup
1 can cream of chicken soup
1 10 oz. can enchilada sauce
12 flour tortillas
2 cups grated cheese

Combine soups, spices, green chilies, enchilada sauce. Layer sauce, tortillas, meat and cheese. Repeat.  Bake 350* until done.
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