Beef Enchiladas Verdes
TOTAL TIME: Prep: 45 min. Bake: 25 min.
YIELD: 6 servings.
These beef enchiladas verdes are easy to make ahead and refrigerate until you’re ready to bake. After quickly cooking the tortillas in hot oil, I layer them between paper napkins to soak up excess oil. —Joan Hallford, North Richland Hills, Texas
Ingredients
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1 pound lean ground beef (90% lean)
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1 large onion, chopped
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1/4 teaspoon salt
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1 small garlic clove, minced
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2 cups shredded cheddar cheese
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1 package (8 ounces) Velveeta, cubed
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3/4 cup evaporated milk
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1 can (4 ounces) chopped green chiles, drained
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1 jar (2 ounces) diced pimientos, drained
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12 corn tortillas (6 inches)
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1/4 cup canola oil
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Minced fresh cilantro, optional
Directions
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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.
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2.
Meanwhile, in a large saucepan, cook and stir the soup, Velveeta and milk over medium heat until cheese is melted. Stir in chiles and pimientos.
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3.
In a large skillet, fry tortillas, 1 at a time, in oil for 5 seconds on each side or until golden brown. Drain on paper towels.
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4.
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 13x9-in. baking dish. Pour cheese sauce over the top.
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5.
Cover and bake at 350° for 25-30 minutes or until heated through. If desired, sprinkle with cilantro before serving.
Nutrition Facts
2 enchiladas: 676 calories, 41g fat (19g saturated fat), 121mg cholesterol, 1406mg sodium, 40g carbohydrate (8g sugars, 4g fiber), 36g protein.
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