Green Chile Enchiladas
- 1 lb. lean ground beef
- 1/2 tsp. garlic powder
- 1 (8 oz.) block Colby-Jack cheese blend, shredded
- 1 large onion
- 1 (10 3/4 oz.) can cream of chicken soup
- 1 (5 oz.) can evaporated milk
- 1 (8 oz.) pasteurized prepared cheese product, cubed
- 1 (4 oz.) can chopped green chiles
- 1 (2 oz.) jar diced pimento, drained
- 12 flour tortillas (8-inch)
- Cook beef and garlic in a skillet, stirring until crumbled and no longer pink. Remove from heat. Drain. Stir in shredded cheese and onion; set aside. Heat the next 3 ingredients in a saucepan over medium heat. Stir until melted. Stir in chiles and pimento. Spoon about 1/3 cup meat mixture onto tortilla; roll up tightly and place in a lightly greased 13 x 9-inch baking dish. Top with cheese sauce. Bake, covered, at 350u0b0 for 30 minutes. Uncover and bake 10 more minutes.
lean ground beef, garlic powder, cheese blend, onion, cream of chicken soup, milk, cheese, green chiles, pimento, flour tortillas
Taken from www.cookbooks.com/Recipe-Details.aspx?id=98276 (may not work)