1 pound lean ground beef
2 tablespoons olive oil
1 cup diced onion
3 cloves garlic, minced
1 (8 ounce) package cream cheese, diced
1 (8 ounce) can diced green chile enchiladas
1 (16 ounce) can tomato sauce
1 (4 ounce) can sliced mushrooms, drained
2 tablespoons chopped fresh parsley
1 tablespoon crushed red pepper
1 teaspoon dried tarragon
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried dill weed
3 tablespoons finely chopped onion
2 tablespoons finely chopped fresh parsley
3 tablespoons chopped fresh red pepper
1 tablespoon chopped fresh parsley
ground black pepper to taste
In a small saucepan, heat the olive oil and saute the onion, garlic, cream cheese, green chile enchiladas, tomato sauce and mushrooms.
Mix together the cream cheese and tomato soup, and gradually pour over the enchiladas.
Cover, and cook over medium heat for 5 minutes.
Meanwhile, heat the olive oil in a skillet over medium heat. Stirring constantly, cook the corn tortillas and cook until evenly brown. Drain off grease. Stir in the flour mixture, sprinkle with sliced onion, garlic, cream cheese mixture and serve immediately.
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