This is a favorite of mine when we've been out of tortillas, and I have a craving for enchiladas. The girls love it, but if it's a little spicy I just add ranch to their portions because it neutralizes the heat. Sometimes I sub chicken and a sour cream sauce which I will have to add to this collection soon. Enjoy, as always!!!
1 pound lean ground beef
1/2 cup chopped onion
1 can (about 10 ounces) red enchilada sauce
1 can (10 1/2 ounce) condensed cream of mushroom soup
1 can (10 1/4 ounce) cream of chicken soup
1 can (4 ounces) chopped green chile peppers
1 cup milk
1 small clove garlic, minced
1 package (about 7 ounces) tortilla chips, coarsely crumbled
8 ounces grated Cheddar cheese or Mexican cheese blend
1 can (4 ounce) chopped ripe olives
Preheat oven to 375°
Brown ground beef with onion. Drain off excess fat. Add chili sauce, soups, chopped chile peppers, milk, and minced garlic; mix well.
In a greased 9x13x2-inch baking pan, layer half the coarsely crumbled tortilla chips, and then with half of the ground beef mixture. Repeat layers. Sprinkle cheddar cheese and chopped black olives over top. Bake at 375 for 35 to 40 minutes. Let stand for 10 minutes before serving.
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