Enchiladas Verdes

Name: Enchiladas Verdes
Ingredients: 1 pound lean ground beef (90% lean); 1 large onion, chopped; 1/4 teaspoon salt; 1 small garlic clove, minced; 2 cups 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

12 ingredients

5 steps

Ingredients

1 pound lean ground beef (90% lean)
1 large onion, chopped
1/4 teaspoon salt
1 small garlic clove, minced
2 cups 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

Directions

1

In a large skillet, cook the beef, onion and salt over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in cheddar cheese; set aside.
2

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.
3

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.
4

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.
5

Cover and bake at 350° for 25-30 minutes or until heated through.