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Enchiladas Verdes Recipe

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This recipe for Enchiladas Verdes, by , is from The Brown Family Cookbook ~ , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Arla Mae Jensen
Added: Monday, September 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
1 lg. onion - chopped
1 small garlic - minced
1/4 tsp. salt
2 c. (8oz.) shredded cheddar cheese
1 can (10 3/4 oz.) condensed cream of chicken soup
1 pkg. (8 oz.) process cheese (velveeta)cubed
3/4 c. evaporated milk
1 can (4 oz.) chopped green chilies, drained
1 jar (2 oz.) pimientos, drained
12 corn tortillas (6 in.) you can use flour tortilla's
1/4 c. canola oil

Directions:
Directions:
In a large skillet, cook the beef, onion,garlic, and salt over medium heat, drain. Stir in cheese set aside. Meanwhile in lg. saucepan, cook and stir the soup, processed cheese and milk over medium heat until cheese is melted. Stir in chilies and pimientos. In a lg. skillet, fry tortillas one at a time in oil for 5 seconds on each side or until golden. Drain on towel. Place 1/4 cup of meat mixture down center of each tortilla. Roll up and place seam side down in greased 13X9 baking dish. Pour cheese sauce over the top. Cover and bake at 350 for 25 - 30 minutes or until heated through.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
I always double the recipe & put it in a big dripper & use it the next day for leftovers.

 

 

 

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