Enchilada Verdes

By pattiaroberts

You have to cook the tortillas.
Maybe need a Saturday or Sunday to make this dish

Ingredients

• 1 lb. lean ground beef
• 1 large onion, chopped
• 1 small garlic clove, mined
• 1/4 teaspoon salt
• 2 cups (8oz.) shredded cheddar cheese
• 1 can (10 & 3/4 oz.) condensed cream of chicken soup, undiluted
• 1 package (8oz.) process cheese (Velveeta), cubed
• 3/4 cup evaporated milk
• 1 can (4oz.) chopped green chilies, drained
• 1 jar (2oz.) pimientos, drained
• 12 corn tortillas (6in.)
• 1/4 cup canola oil

Details

Servings 6
Preparation time 45mins
Cooking time 70mins

Preparation

Step 1

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, p recess cheese and milk over medium heat until cheese is melt. 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 12 x 9 baking dish. Pour cheese sauce over the top. Cover and bake at 350 degrees for 25-30 minutes or until heated through.