enchiladas verdes
(3 ratings)
These enchiladas are easy to make ahead and refrigerate until you’re ready to bake. After quickly cooking the tortillas in hot oil, I layer them between paper napkins to soak up excess oil. A TOH Recipe.
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(3 ratings)
yield
6 serving(s)
prep time
45 Min
cook time
25 Min
Ingredients For enchiladas verdes
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1 pound lean ground beef
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1 large onion, chopped
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1/4 teaspoon salt
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1 small garlic clove, minced
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2 cups (8 ounces) shredded cheddar cheese
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1 package (8 ounces) velveeta pasteurized prepared cheese product, cubed
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3/4 cup evaporated milk
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1 can (4 ounces) chopped green chilies, drained
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1 jar (2 ounces) diced pimientos, drained
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12 corn tortillas (6 inches)
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1/4 cup canola oil
How To Make enchiladas verdes
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1In 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, process cheese and milk over medium heat until cheese is melted. Stir in chilies and pimientos.
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2In a large skillet, fry tortillas, one 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 13-in. x 9-in. baking dish. Pour cheese sauce over the top. Cover and bake at 350° for 25-30 minutes or until heated through.
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