to die for enchiladas
(2 RATINGS)
I first tried this dish 12 years ago at our Pastor's home. Had I read the recipe prior to actually eating it I probably wouldn't have ever thought about making it. Since then it has become a family favorite! My daughter is a very picky eater and even she goes back for seconds and sometimes thirds!
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prep time
cook time
method
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yield
6-8 serving(s)
Ingredients
- 16 - flour tortillas, burrito size
- 2 pounds ground beef or ground turkey
- 4 cans cream of chicken soup
- 2 pounds velveeta (cubed)
- 1 can ranch style beans (do not drain)
- 1 package taco seasoning mix
- 1 large jar chopped pimientos - drained
- 2 small cans chopped green chilies - drained
- 1 small onion chopped
- 1 package hidden valley party dip mix
- 1/2 cup milk
- - cooking spray
How To Make to die for enchiladas
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Step 1In a large skillet, brown the ground beef and onions. Drain and return to skillet. Add taco seasoning and beans, simmer for about 10-15 minutes on low heat. Remove from heat and set aside.
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Step 2Put soup in a large stock pan. Add Velveeta and cook over low heat until cheese is melted; stir to prevent sticking. Add pimientos, green chilies and party dip mix; stir until well blended. Add milk to thin sauce (you can add more milk if sauce seems too thick).
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Step 3Spray pans with nonstick spray. Put small amount of meat mixture and cheese sauce into tortilla and roll up. Repeat until all meat has been used.
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Step 4Lay side by side in pan(s) and pour remaining sauce over the enchiladas.
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Step 5Bake uncovered at 350 degrees until hot throughout; about 1/2 hour to 45 mins.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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