Green Chile Enchiladas

10 ingredients
1 steps

Ingredients

  • 1 lb. lean ground beef
  • 1/2 tsp. garlic powder
  • 1 (8 oz.) block Colby-Jack cheese blend, shredded
  • 1 large onion
  • 1 (10 3/4 oz.) can cream of chicken soup
  • 1 (5 oz.) can evaporated milk
  • 1 (8 oz.) pasteurized prepared cheese product, cubed
  • 1 (4 oz.) can chopped green chiles
  • 1 (2 oz.) jar diced pimento, drained
  • 12 flour tortillas (8-inch)

Directions

  1. 1
    Cook beef and garlic in a skillet, stirring until crumbled and no longer pink. Remove from heat. Drain. Stir in shredded cheese and onion; set aside. Heat the next 3 ingredients in a saucepan over medium heat. Stir until melted. Stir in chiles and pimento. Spoon about 1/3 cup meat mixture onto tortilla; roll up tightly and place in a lightly greased 13 x 9-inch baking dish. Top with cheese sauce. Bake, covered, at 350° for 30 minutes. Uncover and bake 10 more minutes.

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