1 pound of ground beef
1 medium onion, chopped
1 cup of shredded cheddar cheese
16-24 corn tortillas
Brown the meat and onion and drain. Add the cheddar, stirring together. Roll the tortillas with the meat mixture, dividing the meat mixture equally among them. You can also layer! Place in a 9x13 pan, sprayed with PAM.
In a small sauce pan combine the following...
1/2 pound velveeta, cubed
1 can of cream of chicken soup
5 ounces of evaporated milk
2 cans of green chiles
Stir over medium heat until the cheese is melted. Pour over the enchiladas. Bake at 350 degrees for 30 minutes until hot and bubbly!
Hi Julie- I made this last night and I made a few alterations and it was good but I think it woudl have been great had I left it the way you did it. I can't wait to try again doing it exactly your way.. Thanks for the recipe. I had been looking for an enchilada recipe to try.
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