This dish is very versatile. I've made it with ground beef and with shredded chicken, and with cream of mushroom and cream of chicken soup. Use your imagination! It's a great hit at potlucks, and can be prepared a day ahead and heated up in an oven or microwave before serving.
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- 1 lb
- ground beef (or shredded beef, chicken, or pork)
- 1 can(s)
- diced ortega chilis (any size can, depends on how much you like them and how
- 1 pkg
- finely shredded cheese - mexican 4-cheese mix works great
- 1 can(s)
- cream of chicken or mushroom soup
- 1/2 - 1 can(s)
- milk (use soup can to measure)
- 1 or 2
- onions, chopped
- 1 pkg
- small corn tortillas
- 1 pkg
- velveeta cheese - 6 oz
- vegetable oil as needed
1Chop onion as coarsely or finely as you like and set aside.
2Cut Velveeta into cubes and set aside.
3Dump the shredded cheese onto a plate and set aside.
4In a 10" skillet over high heat, "scatter" the ground beef and cook until well done. Drain completely; do not discard drippings. Return the liquid and fat to the skillet and keep, covered, on very low heat; be sure to watch it while you complete the sauce and assemble the enchiladas.
5In a heavy 2 qt saucepan over medium heat, pour the can of soup and milk to make a creamy consistency; don't make it too thin. Stir until well blended. Add diced Ortega chilis.
6Drop the Velveeta, a little at a time, into the warm soup mixture, stirring as constantly as possible so the cheese doesn't burn and the milk doesn't separate. Stir constantly until the cheese has completely melted and the mixture is very smooth and creamy. If it's too thick, add a little more milk.
7Remove from heat. Pour and spread about 1/3 of the mixture onto the bottom of a glass oblong pan with sides about 2-3" high. The pan should be around 10" to 12" long. Set the rest of the sauce aside, covered but off the heat.
8Assemble the enchiladas as follows, one at a time:
1. Heat the tortillas in the drippings until they are soft and "floppy." The liquid in the pan will be used up in this process; if it doesn't last through all 12 tortillas, add a little vegetable oil as needed.
2. On a plate, lay out the tortilla and quickly add a little of each of the ground beef, onions, and shredded cheese.
3. Roll the tortilla into a tube around the filling and lay, seam side down, in an oblong glass dish, squished a little close to the previous tortilla.
4. Repeat until you have 12 enchiladas in the dish. There should be beef, cheese, and onions left over when you're done to be used later.
9Uncover and stir the remaining sauce (reheat if necessary) and carefully pour it over enchiladas. Top with remaining ground beef, onions, and shredded cheese.
10Place the glass pan into a 350º oven for 30 minutes, or until sauce bubbles. Allow the top to brown if you like. You may also heat in the microwave at about 3/4 power for 15 to 30 minutes (depending on wattage), or until the sauce is bubbly.