Green Chili Enchiladas

By JudyS

Ingredients

• 1 - 4oz jar diced Pimentos
• 1 - 4oz can diced Green Chiles
• 1 can Evaporated Milk
• 1 can Cream Chicken Soup
• 1 package/envelope green onion dip mix
• 1-1/2 pound Velveeta cheese
• 2 pounds hamburg (ground beef) meat
• 3 dozen corn tortilla shells
• Container of Vegetable Oil for cooking shells
• Paper towels to absorb grease
• 1 large 9 x 12 baking pan
• 2 small square pans

Details

Servings 8
Preparation time 40mins
Cooking time 90mins

Preparation

Step 1

Put evaporated milk and chicken soup in large pan over medium heat
Slice Velveeta into large chunks and place in this mixture.
Stir to melt cheese

Preheat oven to 350 degree

After cheese melts add pimentos, green chile, dip mix stirring to mix well

While cheese is melting, brown hamburg meat in a large frying pan. Drain excess water.
Add a bit of the cheese mixture to the browned meat by spoonfuls until pasty
Turn heat under cheese mixture to low or off so you don't burn the bottom but don't let it start to scum over or solidify.

In electric fry pan, add enough oil to cover bottom of pan and have approx 1" depth. Set heat temp at 350 degrees
Place shells one at a time into the oil quickly flipping over -- you are NOT actually going to cook the shells but are heating enough to make flexible for rolling.
Place a sheet of paper towels on a large plate. Place heated/flexible shells on this plate

Spray baking pans with PAM.
Taking one shell at a time, place a spoonful of the pasty hamburg meat into the shell and roll. I usually do this in the pan I am going to cook the Enchiladas in. Fill each pan with the rolled shells.

Pour cheese mixture over the top of the shells covering good.
Cover with aluminum foil

Bake 350 degrees for 30 minutes or until bubbly