Heat oven to 375 degrees F. Brown and crumble meat in skillet; drain. In a medium saucepan, melt butter, add chili powder and onion and saute until onion is tender. Stir in soup, sour cream, green chilies. Mix well and remove from the heat. Reserve 3/4 cup of the sauce and set aside. To remaining sauce, add cooked meat and 1/2 of the shredded cheese; stir to combine. Along center of each tortilla, spread about 1/4 cup of the meat mixture and roll up, placing seam side down in a greased 12-by-8-inch baking dish. In a small bowl, combine reserved sauce and milk; spoon over filled tortillas. Cover dish with foil. Bake for 15 minutes, remove foil, and sprinkle with remaining cheese (and sliced black olives if desired). Bake uncovered 5 more minutes or until cheese melts. Posted to MM-Recipes Digest V4 #083 by Patrick & Sarah Gruenwald
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|Serving Size: 1 Serving (389g)|
|Recipe Makes: 8|
|Calories from Fat: 405 (46%)|
|Amt Per Serving||% DV|
|Total Fat 45g||60 %|
|Saturated Fat 18.1g||90 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 113.6mg||35 %|
|Sodium 291.4mg||10 %|
|Potassium 711.5mg||19 %|
|Total Carbohydrate 89.6g||26 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 77g|
|Protein 33.2g||47 %|
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Calories per serving: 882
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