Green Chilies Enchiladas With Beef

• 1 can cream of chicken soup
• 1/2 lb Velveeta
• 1 small can evaporated milk
• 1 small can green chilies, chopped
• 1/2 lb Longhorn cheese, grated
• 1 cup chopped onion
• 1 lb lean ground beef, lightly browned
• 1 dozen corn tortillas
• 1/2-inch oil in hot skillet

1. Heat soup, Velveeta and milk in top of double boiler until melted; add green chilies.
2. Drain grease from browned meat. Combine grated Longhorn cheese, onions and browned meat.
3. Dip each tortilla in hot oil briefly to soften. (Do not allow them to fry). Drain well.
4. Fill tortillas with meat mixture, roll together tightly and place in baking dish.
5. Pour Velveeta sauce over top. Cover with foil.
6. Bake at 350u0b0 for 30 minutes.

cream of chicken soup, velveeta, milk, green chilies, longhorn cheese, onion, lean ground beef, corn tortillas, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1029399 (may not work)