Stacked Enchiladas With Jalapeno Mushroom Enchilada Sauce - cooking recipe

Ingredients

Enchiladas
8 corn tortillas
2 -3 tablespoons vegetable oil
1 lb ground beef
1 onion, diced
2 teaspoons cumin
salt
pepper
2 tomatoes, diced
1/2 head lettuce, shredded
1 lb cheddar cheese, shredded
Sauce
1 (26 ounce) can cream of mushroom soup
2 -4 jalapenos
1 tablespoon cumin
1 cup milk

Preparation

Heat oil in a skillet on med/high heat.
Place corn tortillas in hot oil just long enoguh to soften, 10-15 seconds. Set tortillas on paper towels to drain, then set to the side.
Brown hamburger meat in a skillet with 1/2 onion and cumin, set to the side.
Place mushroom soup, jalapenos, cumin, and milk in a blender and puree until smooth.
Pour mixture into a pot and bring to a boil, remove from heat.
To serve place one corn tortilla on a plate and top with hamburger meat. Place another corn tortilla on top of the meat and top that with lettuce, tomatoes, onion, and cheese. Pour sauce on the top and enjoy.
* The amount of milk used in the sauce can be lessened or added to depending on how thick/thin you like.