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This recipe for GREEN ENCHILADAS, by , is from JUST LIKE MINE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jacque Chambers


1 lb. lean ground beef
taco seasoning
1 onion, chopped
1 can stewed tomatoes, chopped
1/2 lb. cheddar cheese, grated
1 can cream of chicken soup
3/4 c. evaporated milk
1/2 lb. Velveeta cheese
4 oz. can green chilies
1 pkg. Ranch party dip mix
4 oz. chopped pimentos, drained
flour tortillas

Brown meat and onion; drain. Add taco seasoning and stewed tomatoes; simmer 10 minutes. In saucepan, combine soup, evaporated milk, and Velveeta cheese. Heat on low until cheese melts. Add Ranch dip mix, green chilies, and pimentos. Place a thin layer of soup mixture in bottom of 9"x13" baking pan. Fill tortillas with meat, cheese, and a small amount of soup mixture. Place in prepared pan. Pour remaining soup mixture over tortillas. Cover with foil and bake for 30 minutes at 350.




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