Myrna’s Enchiladas

 Brown 3 lbs. ground meat and drain.

In a saucepan, melt the following together stirring often to keep from sticking. 

     1 can Rotel tomatoes (diced)
     1 can (10¾ oz) Cream of Chicken Soup
     1 can Enchilada Sauce (mild, medium, or hot, depending on taste)
     2 lbs. Velveeta, regular
     Milk, enough to make a fairly thin mixture.

Corn Tortillas—You may dip tortillas in hot sauce mix or warm in microwave until very limp and pliable.

Spray pan with Pam.  In each tortilla place approximately heaping 1 Tbsp meat, 1 Tbsp onion, and ¼ cup cheese mixture.  Roll up placing open edge on bottom of pan.  When all tortillas are rolled, pour remaining cheese mixture over entire pan of rolled tortillas.  Sometimes, I pour remaining meat and onions on top. 

I usually serve with fried tortilla chips, brown rice and homemade hot sauce.

     1 box (1.5 oz) Jello vanilla fat-free sugar-free instant pudding mix
     3 cups cold 2% milk
     1 can (14 oz) low fat sweetened condensed milk
     1 tub (16 oz) light whipped topping
     4 large bananas
     1 box Vanilla Wafers

Beat pudding mix into 3 cups cold milk with wire whisk for 2 minutes.  Add condensed milk and blend together.  Add whipped topping and blend together.  To the above mixture add sliced bananas and vanilla wafers.  Stir together and refrigerate until ready to serve.