Green Chili Beef Enchiladas
1 lb. ground beef
1 med. onion, chopped
2 chopped Jalapeno peppers (Optional)
3/4 cups chedder cheese, grated
1 sm. pkg. Velveeta cheese
2 sm. can Old Elpaso chopped green chilies
2 green onions chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 can evaporated milk
corn tortillas
Salsa
chopped lettuce
chopped tomatoes
salt and pepper to taste
Brown meat, chopped onions and (optional jalapenos) together, until
meat is done.
Add 1/2 cup chopped chedder cheese to meat and onions to hold meat
together.
In separate pan combine Velveeta, green chilies, cream of chicken
soup, cream of mushroom soup, evaporated milk, and chopped green
onions.
Cook slowly until Velveeta is completely melted.
Heat shortening in med. skillet.
Place one tortilla at a time in hot shortening and cook about 30
seconds turn once, remove and drain on paper towel. (this makes the
tortilla easies to roll)
Fill tortilla with meat mixture, (about 2 tablespoons) and roll
up,and place in bakeing dish.
After all meat is used up, pour soup mixture over rolled tortillas.
Leave about 1/3 of the rolled tortillas above the soup mixture.
Cover remaining top of tortillas with grated cheddar cheese.
Bake at 350 until cheese is melted and soup mixture is bubbly.
Use the rest of the green chili soup mixture as a dip with chips.
Serve with Old Elpaso Salsa, chopped lettuce and tomatoes on top.
Recipes
http://www.lilaguide.com/Groups/recipes
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