Green Chile Enchiladas

Submitted by Sharlene~W

"Quick and easy ground beef dinner."

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Serves: 6

ingredients

• 453.59 g lean ground beef
• 2.46 ml garlic powder
• 226.79 g colby-monterey jack cheese, blend shredded
• 1 large onion, chopped
• 304.75 g can cream of chicken soup
• 141.74 g can evaporated milk
• 226.79 g Velveeta cheese, cubed
• 14.17 g envelope ranch dip mix
• 113.39 g can mild green chilies, chopped
• 56.69 g jar diced pimentos, drained
• 12 corn tortillas (8-inch)

directions

1. Cook beef and garlic powder in skillet, stirring until crumbled and no longer pink.
2. Remove from heat; drain.
3. Stir in shredded cheese and onion; set aside.
4. Heat chicken soup, milk and Velveeta cheese in saucepan over medium heat; stir until melted.
5. Stir in dip mix, chilies and pimiento.
6. Fill a skillet to about 1 inch with water.
7. Heat over medium-high heat until very hot.
8. Dip tortillas, 1 at a time, into hot water using tongs.
9. Soak for 2 to 3 seconds.
10. Drain and spoon about 1/3 cup meat mixture onto each tortilla; roll up tightly and place in a lightly greased 13x9-inch baking dish.
11. Top with cheese sauce.
12. Bake, covered at 350°F for 30 minutes.
13. Uncover and bake an additional 10 minutes.

Reviews

[Michelle S.]

These are a very tasty and unique beef enchiladas. The only thing I did differently was to add some very generous dashes of chili powder, cumin, and oregano to the ground beef while cooking, then I stirred in a 3 packets of taco sauce from a fast food place. I also waited to add the cheese to the meat mixture until it was cooler so I wouldn't end up with a globby mess. Make sure you stir continuously when adding the velveta to the soup mix, ut can get "glumpy" if not. I might cut back a little on the dip mix, not using the whole packet, but maybe 3/4, it was a tad on the salty side. This was great with Mexican rice and salsa on the side. This will be a repeat here!