Creamy Green Enchiladas Recipe

• 1 pound grnd meat
• 1 teaspoon salt
• 8 ounce. Cheddar cheese, grated
• 1 lg. onion, minced
• 1 can cream of chicken soup
• 3/4 c. evaporated lowfat milk
• 1 env. (.5 ounce.) green onion dip mix
• 1 (4 ounce.) green chilies, minced
• 2 ounce. minced pimento
• 8 ounce. Velveeta cheese cut in chunks
• 12 tortillas

1. Brown beef and salt in skillet.
2. Pour off drippings stir in Cheddar and onions.
3. Set aside.
4. Heat Velveeta.
5. Combine with lowfat milk and onion soup.
6. Add in onions, dip mix chilies, pimentos set aside.
7. Dip Tortilla in warm oil about one second to soften and drain well.
8. Spread each tortilla with meat mix.
9. Roll tightly and place in 13 x 9 inch pan pour cheese sauce over tortilla, cover with foil and bake 30 min in 350 degrees.
10. Yield: 12 enchiladas.

grnd meat, salt, cheddar cheese, onion, cream of chicken soup, milk, env, green chilies, pimento, velveeta cheese, tortillas

Taken from cookeatshare.com/recipes/creamy-green-enchiladas-28091 (may not work)