Ingredients
2 pounds beef stew meat
2 packages (9-inch) soft tortillas
1 can mild enchilada sauce
1 can hot enchilada sauce
1 can green chilies
2 c. salsa
2 cans cream of chicken or cream of mushroom soup
2 packages (8 oz. each) shredded Cheddar cheese
Preparation
In 350-degree oven, bake stew meat in a roaster with enough water to prevent drying out, for 2 hours or until done.
Meat should be tender and easily separated with a fork. Drain meat.
Combine mild enchilada sauce, hot enchilada sauce, chilies, salsa and soup in a bowl. Mix thoroughly.
Reserve about 1 cup of sauce mixture. Combine meat with remaining sauce mixture and mix well.
It works best to fill and roll tortillas one at a time.
Spread reserved sauce mixture on one side of tortillas. Place 1 to 1-1/2 T. of meat mixture on each tortilla.
Roll tortilla up and place seam-side down in a 9-by-13-inch baking pan.
Place tortillas in pan as close as possible and fill the pan. A second, smaller pan may be needed.
Spread remaining meat mixture on top. Sprinkle cheese to cover enchiladas.
Bake, covered, at 350 degrees for 1 hour or until hot and cheese is melted. Remove cover for last 5 minutes of baking time.
Cut and serve.
