Enchiladas Verdes
Shelly
ingredients
- 1 lb. lean ground beef
- 1 lg. onion, chopped
- 1 small garlic clove, minced
- 1/4 tsp. salt
- 2 c. shredded cheddar cheese
- 1 can cream of chicken soup
- 8 oz. Velveeta, cubed
- 3/4 c. evaporated milk
- 4 oz. chopped green chilies, drained
- 2 oz. diced pimentos, drained
- corn tortillas, 6 in.
- 1/4 c. canola oil
directions
- 1
In a large skillet, cook the beef, onion, garlic and salt over medium heat until meat is no longer pink.
- 2
Stir in cheddar cheese; set aside.
- 3
Meanwhile, in a large saucepan, cook and stir the soup, Velveeta and milk until cheese is melted. Stir in chilies and pimentos.
- 4
In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden brown. Drain on paper towels.
- 5
Place meat mixture down the center of each tortilla. Roll up and place seam side down in greased 13x9 baking dish.
- 6
Pour cheese sauce over top. Cover and bake at 350° for 25-30 minutes or until heated through.
Source: Shelly
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