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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Canyon Texas Band Parents cookbook Ingredients:
1 (10 count) tortillas, plus 3 |
1 lb hamburger meat |
1 small onion, chopped |
1 (4 ounce) green chilies, chopped |
1 cup velveeta cheese |
1 (3 ounce) jar pimientos, chopped |
1 (8 ounce) package cheddar cheese |
1 (10 ounce) can cream of chicken soup |
1 soup can milk |
1 ounce green onion dip (dry) |
Directions:
1. Brown hamburger, chopped onions.
2. Drain and add grated cheese and half of can of green chilies.
3. Cook tortillas in small amount of oil. Drain on paper towels.
4. Place 2 tablespoons of hamburger mixture on each tortilla and roll.
5. Place in greased 9 x 13 pan.
6. Add milk gradually to soup, and add grated Velveeta cheese. Heat and stir until cheese melts.
7. Add remaining 1/2 can of chopped chilies and green onion dip.
8. Pour over tortillas. Cover with foil and bake in oven 350 for 30 to 40 minutes.
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