Vicki's Quick, Easy, & Delicious Enchiladas
1 lb ground beef (remember, I have mine pre-cooked in the freezer)
1 can cream mushroom soup
1 can enchilada sauce
8 oz shredded cheese
*4 oz diced green chiles
1. Heat cooked meat in skillet, add soup and enchilada sauce.
2. Add chopped onion and green chiles if desired. 3. Bring to a boil & simmer about 20 minutes. 3. Fry tortillas in small amount of oil about 5 seconds each, fill with cheese, roll up.
4. Place in sauce and heat just long enough for cheese to melt. Serves 4.