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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Newspaper recipe. Ingredients:
1 lb ground beef |
1 teaspoon salt |
8 ounces cheddar cheese, grated |
1 large onion, chopped |
1 (10 1/2 ounce) can cream of chicken soup |
1/4 cup evaporated milk |
8 ounces american cheese, cubed |
1 (4 ounce) can green chilies, chopped |
12 tortillas |
1 (1 1/4 ounce) envelope green onion dip |
salad oil |
Directions:
1. Brown beef with salt. Pour off drippings. Stir in Cheddar cheese and onion. Set aside.
2. Dip tortillas in hot oil to soften; drain well. Spread each tortilla with meat mixture. Roll tightly and place in a 13 x 9 x 2-inch baking dish.
3. Combine soup, milk and American cheese in sauce pan, place over low heat, stirring till cheese is melted.
4. Add onion dip mix and chilies. (Best to make sauce before assembling enchiladas.) Pour over tortillas. Cover with foil; bake at 350 degrees for 30 minutes.
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