Green Beef Enchiladas

• 1 can cream of chicken soup
• 1 small can green chilies
• 1/2 lb. Velveeta cheese
• 1 soup can milk
• 1 lb. ground meat
• 2 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 c. onion or more if desired
• 1/2 lb. grated cheese
• 1 doz. corn tortillas
• Cheddar cheese
• Monterey Jack cheese

1. In saucepan, combine soup, milk and Velveeta cheese and heat over medium heat until cheese melts.
2. Add green chilies and set aside.
3. Brown meat with onion and drain.
4. Add chili powder, cumin (and salt and pepper if desired) to meat mixture and mix well. Warm tortillas in microwave or in warm skillet, one at a time. Put meat mixture and grated Cheddar cheese in tortilla and roll up.
5. Arrange tortilla rolls in long baking dish and pour soup mixture over all.
6. Top with additional Cheddar and Monterey Jack cheese.
7. Bake at 350u0b0 until hot and bubbly, about 30 minutes.

cream of chicken soup, green chilies, velveeta cheese, milk, ground meat, chili powder, cumin, onion, grated cheese, corn tortillas, cheddar cheese, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=886868 (may not work)