Enchiladas Verdes




These enchiladas are easy to make ahead and refrigerate until you’re ready to bake. After quickly cooking the tortillas in hot oil, I layer them between paper napkins to soak up excess oil.

Enchiladas Verdes

Yield: 6 servings

Ingredients:
  • 1 pound lean ground beef (90% lean)
  • 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.

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