- 1 pound lean ground beef (90% lean)
- 1 large onion, chopped
- 1/4 teaspoon salt
- 1 small garlic clove, minced
- 2 cups (8 ounces) shredded cheddar cheese
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 package (8 ounces) process cheese (Velveeta), cubed
- 3/4 cup evaporated milk
- 1 can (4 ounces) chopped green chilies, drained
- 1 jar (2 ounces) diced pimientos, drained
- 12 corn tortillas (6 inches)
- 1/4 cup canola oil
- 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.
- Meanwhile, in a large saucepan, cook and stir the soup, process cheese and milk over medium heat until cheese is melted. 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 brown. 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 13-in. x 9-in. baking dish. Pour cheese sauce over the top.
- Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 6 servings.
Reviews for Enchiladas Verdes
"Overall was tasty and makes a good size dish. But found meat needed extra spicing-maybe cumin or chili powder. I also agree with others, I rather use flour tortillas in future. But in general, solid dish and can adjust to suit our family's taste."
"I thought these were good. The meat is a bit bland, but I find that most authentic Mexican food tastes this way. Everything worked well for me and I will definitely be making these again. Great recipe!"
"The flavor is fine, but these are way too cheesy!"
"This is my favorite enchilada recipe. The only change I make is to use flour tortillas. It is loaded with calories, so I only make it a couple of times a year. A special treat we all look forward to. So good!"
"My family loves this receipt and a few of my kids are picky eaters but loves this"