Email to Shelley Dillard-Hamm      

Recipe Categories: nevadasmama's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST BROWNIESandBARS CAKES CANDY CASSEROLES CHEESECAKES COFFEECAKES COOKIES CROCKPOT CUPCAKES DESSERTS DIPS FISHandSEAFOOD FROZENDESSERTS FRUIT JAMSandJELLIES MARINADES MEATS MEXICANSTYLE PASTA PASTRIES PIES PIZZA PORK POTATOES POULTRY POUNDandBUNDTCAKES RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGMIX SNACKS SOUPSandSTEWS SWEETBREADS VEGETABLES

Enchiladas Verdes




Source of Recipe


Taste of Home


Recipe Link: http://www.tasteofhome.com/recipes/Enchiladas-Verdes

List of Ingredients




1 pound lean ground beef
1 large onion, chopped
1 small garlic clove, minced
1/4 teaspoon salt
2 cups (8 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) process cheese (Velveeta), cubed
3/4 cup evaporated milk
1 can (4 ounces) chopped green chilies, drained
1 jar (2 ounces) diced pimientos, drained
12 corn tortillas (6 inches)
1/4 cup canola oil


Recipe



In a large skillet, cook the beef, onion, garlic and salt over medium heat until meat is no longer pink; drain. Stir in cheddar cheese; set aside.

Meanwhile, in a large saucepan, cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in chilies and pimientos.

In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden. Drain on paper towels. Place a scant 1/4 cup of reserved meat mixture down the center of each tortilla. Roll up and place seam side down in greased 13-in. x 9-in. baking dish. Pour cheese sauce over the top. Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 6 servings.