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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is not a fancy or traditional enchilada recipe but it is simple to make and I usually have all of the ingredients on hand. Despite the name, tt's not really spicy. My 3 & 5 year old gobble it up because of the kid friendly cheese sauce! Ingredients:
1 lb ground beef |
1 medium onion, chopped |
8 -10 flour tortillas |
vegetable oil |
1 (10 1/2 ounce) can cream of chicken soup |
1 (14 ounce) can evaporated milk |
1 (8 ounce) package american cheese slices |
1 (4 ounce) can chopped green chilies, drained |
1 (1 ounce) package ranch dressing mix |
1 teaspoon garlic salt |
1/2 cup shredded cheddar cheese |
Directions:
1. Preheat oven to 350 degrees,.
2. Brown ground been with onion in a skillet, drain well.
3. In a separate skillet, fry tortillas, one at a time in 1/4 inch of hot oil. Fry 10 seconds on each side. Drain on paper towels.
4. Spoon meat mixture into center of each fried tortilla and roll up. Place seam side down in a 9 x 13 baking dish.
5. Combine remaining ingredients in a medium saucepan, except Cheddar Cheese. **( I usually start by adding only 1/2 of the can of the evaporated milk and then add more as needed to reach desired consistency.)
6. Cook over medium heat until American cheese is melted. Pour evenly over the enchiladas. Sprinkle with Cheddar cheese.
7. Bake at 350 degrees for 20 to 30 minutes or until bubbly and Cheddar cheese is melted.
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