Monday, November 2, 2009
From Taste Of Home magazine, April/May 2009.
These enchiladas are easy to make ahead and refrigerate until you're ready to bake. after quickly cooking tortillas in hot oil, I layer them between paper towels to soak up excess oil.
1 lb. lean ground beef
1 onion, chopped
1 garlic clove, minced
1/4 tsp salt
8 oz. shredded cheddar cheese
1 can cream of chicken soup, undiluted
8 oz. velveeta, cubed
3/4 cup evaporated milk
4 oz. chopped green chilies, drained
2 oz. diced pimientos, drained
8 corn tortillas
1/4 cup oil
In a large skillet, cook the beef, onion, garlic and salt over medium heat until meat is no longer pink; drain. Stir in cheddar cheese; set aside.
In a large saucepan, cook and stir the soup, velveeta and milk over medium heat until cheese is melted. Stir in chilies and pimientos.
In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden. Drain. Place 1/4 cup of reserved meat mixture down the center of each tortilla. roll up and place seam side down in greased 13 x 9 in. baking dish. Pour cheese sauce over the top. Cover and bake at 350 deg for 25 - 30 minutes or until heated through.
Enjoy....The combination of velveeta and evaporated milk is oh so creamy and rich....
I took the cover off after 30 minutes and continued to cook, I like to see the cheese bubble but it made the bottom of tortillas somewhat tough. No problem, still very good but don't overcook...
I recommend this recipe folks, it's a keeper.
Have a good evening!