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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 6 |
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These enchiladas are easy to make ahead and refrigerate until youâre 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:
1 pound ground beef |
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 |
Directions:
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.
2. 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.
3. 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.
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 13-in. x 9-in. baking dish. Pour cheese sauce over the top.
5. Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 6 servings.
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