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Green Chile Enchiladas




Source of Recipe


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List of Ingredients




3 (10 3/4oz each) cans cream of chicken soup
2 small cans evaporated milk
1 1/2lb. velvetta
12oz chopped green chilies
3lbs ground meat
1 1/2 cup chopped onion
1 1/2lb grated yeloow cheese (your choice of flavor)
3 dozen flour or corn tortillas (your choice - I use flour as I feel
they
freeze beter than corn)
salt & pepper to taste



Recipe



Heat soup, milk and velveeta until melted. Add green chilies. Brown
meat and
onions in a skillet. Drain. Combine meat, onions, salt and pepper and
grated
cheese. Fill each tortilla with meat mix. Roll tightly and place into a
greased casserole dish or foil pan (about 9x13"). Pour melted cheese
sauce over
enchiladas. Cover with foil and freeze. (Makes 3 casseroles)


To cook: Thaw completely. Leave foil cover on and bake at 350* for 30
minutes. Remove foil then bake an additional 5 more minutes.