MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Enchiladas Verdes
Categories: Beef, Vegetables, Cheese, Herbs, Chilies
Yield: 6 servings

1 lb 90% lean ground beef
1 lg Onion; chopped
1/4 ts Salt
1 cl Garlic; minced
2 c Shredded cheddar cheese
10 3/4 oz Can cream of chicken soup;
- undiluted
8 oz Velveeta; diced
3/4 c Evaporated milk
4 oz Can chopped green chilies;
- drained
2 oz Jar diced pimientos;
- drained
12 (6") corn tortillas
1/4 c Oil
Minced fresh cilantro; opt

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.

Meanwhile, in a large saucepan, cook and stir the soup,
Velveeta and milk over medium heat until cheese is
melted. Stir in chiles and pimientos.

In a large skillet, fry tortillas, 1 at a time, in oil
for 5 seconds on each side or until golden brown. Drain
on paper towels.

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 13x9-in. baking dish. Pour cheese sauce
over the top.

Cover and bake @ 350ºF/175ºC for 25-30 minutes or until
heated through. If desired, sprinkle with cilantro
before serving.

Joan Hallford, North Richland Hills, Texas

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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