Enchiladas Verdes

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Enchiladas Verdes

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 large onion, chopped
  • ¼ teaspoon salt
  • 1 small garlic clove, minced
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 can (10 ¾ ounces) condensed cream of chicken soup, undiluted
  • 1 package (8 ounces) processed cheese (Velveeta), cubed
  • ¾ cup evaporated milk
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 jar (2 ounces) diced pimientos, drained
  • 12 corn tortillas (6 inches)
  • ¼ 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, processed 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 ¼ cup of reserved meat mixture down the center of each tortilla. Roll up and place seam side down in greased 13-by-9-inch baking dish. Pour cheese sauce over the top.

  5. Cover and bake at 350 degrees for 25–30 minutes or until heated through.

Recipe courtesy of

Taste of Home

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