Type what you have

Ingredients

• ✓ mild taco seasoning mix
• ground beef
• sour cream
• cream cheese
• cheddar cheese
• lettuce
• salsa

Instructions

1. 1 Heat a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease, then stir in one package of the taco seasoning mix. Let beef cool completely.
2. 2 While the beef is cooling, stir sour cream, cream cheese, and remaining taco seasoning mix together in a bowl until smooth. Spread over the bottom of a baking dish to cover.
3. 3 Sprinkle about 1/2 of the Cheddar over the sour cream. Layer with seasoned ground beef, lettuce, and remaining Cheddar. Spoon salsa over the dip. Refrigerate for at least 1 hour before serving.

By Drew

Ingredients

• ✓ mild taco seasoning mix
• black olive
• enchilada sauce
• cheddar cheese
• flour tortilla
• garlic powder
• onion powder
• lime juice
• green chile
• green onion
• water
• onion
• butter
• chili powder
• cream of chicken soup
• sour cream
• chicken breast

Instructions

1. 1 Place chicken into a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until chicken is no longer pink and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
2. 2 Remove from the pot and let sit until cool enough to handle; shred chicken with two forks.
3. 3 Combine sour cream, condensed soup, and chili powder in a saucepan. Bring to a simmer over medium heat, stirring occasionally, then turn off the heat and cover to keep warm.
4. 4 At the same time, melt butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shredded chicken, water, 1/2 of the green onions, green chiles, and taco seasoning; simmer for 10 minutes. Stir in lime juice, onion powder, and garlic powder; simmer for 10 more minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Stir 1 cup soup mixture into the skillet with the chicken. Spread remaining soup mixture over the bottom of a 9x13-inch baking dish.
7. 7 Fill each tortilla with 1/5 of the chicken mixture and about 5 tablespoons Cheddar cheese.
8. 8 Roll tortillas around filling and place enchiladas, seam-side down, into the baking dish. Pour enchilada sauce over top and sprinkle with remaining Cheddar, remaining green onions, and olives.
9. 9 Bake in the preheated oven until filling is heated through and cheese is melted and bubbling, about 25 minutes.

By MomSavedbyGrace