Quick And Easy Enchiladas |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These are so easy and good. The soup mix makes them a bit creamier than the usual style. Adjust the amount of peppers to suit your family. Serve with a cool salad and some Mexi-rice and you've got a great dinner. Read more . Enjoy! -Kn0x- Ingredients:
1 lb lean ground beef |
1 onion, chopped |
1 clove garlic, minced |
1/4 tsp salt |
2 cup (8 oz) sharp cheddar cheese, shredded |
1 can cream of chicken soup |
8 oz cheezy does it or velveeta cheese, cubed |
3/4 cup evaporated milk |
1 4 oz can chopped green chilies (or adjust to taste) |
1 2 oz jar diced pimento, drained |
12 6 inch corn tortillas |
canola oil |
Directions:
1. a large skillet, cook the ground beef, onion and garlic until all color is gone from the beef. Drain. Stir in cheddar cheese and set aside.
2. In a saucepan, mix the chicken soup, Cheezy Does It (or Velveeta), and milk. Heat, stirring, over medium heat until hot and cheese has melted. Stir in chilies and pimento.
3. In a large skillet, fry the tortillas, one at a time, in the oil until golden on each side. Drain on paper towels. Place a scant 1/4 cup meat mixture down the center of each tortilla, roll and place seam side down in a 9x13 inch baking dish.
4. When all have been placed in the pan, pour the cheese sauce over the top. Cover with foil and bake at 350 deg about 25 to 30 minutes or until sauce is bubbling and the enchiladas are heated through.
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