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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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FFA/HERO cookbook. I love enchiladas and these sound great. Ingredients:
1 lb ground beef |
1 teaspoon salt |
1/4 teaspoon garlic powder |
1/2 lb longhorn cheese, grated |
1 cup onion, chopped |
1 dozen flour tortilla |
1 (10 1/2 ounce) can cream of chicken soup |
3/4 cup evaporated milk |
1/2 lb processed cheese, grated |
1 (1 ounce) package green onion dip mix |
1 (4 ounce) can green chilies, chopped |
1 (2 ounce) jar pimientos, chopped |
Directions:
1. Brown ground meat with salt and garlic powder in skillet, stirring frequently.
2. Add longhorn cheese and onion, mixing well.
3. Spoon ground beef mixture onto tortillas, roll tightly to enclose filling.
4. Place in buttered 8 x 10-inch baking dish.
5. Heat soup, evaporated milk and process cheese in saucepan until cheese melts, stirring constantly.
6. Add dip mix, chilies and pimento, mixing well.
7. Pour cheese sauce over enchiladas.
8. Bake covered, at 350 degrees for 30 minutes.
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