Enchiladas Verdes

Nutrition Facts

• One serving:
• 2 enchiladas

• Calories:
• 676

• Fat:
• 41 g

• Saturated Fat:
• 19 g

• Cholesterol:
• 121 mg

• Sodium:
• 1406 mg

• Carbohydrate:
• 40 g

• Fiber:
• 4 g

• Protein:
• 36 g

Enchiladas Verdes

From Taste of Home

SERVINGS	6
CATEGORY	Main Dish
METHOD	Baked
PREP	45 min.
COOK	25 min.
TOTAL	70 min.

INGREDIENTS

• 1 pound lean ground beef
  
• 1 large onion, chopped
  
• 1 small garlic clove, minced
  
• 1/4 teaspoon salt
  
• 2 cups (8 ounces) shredded cheddar cheese
  
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  
• 1 package (8 ounces) process cheese (Velveeta), cubed
  
• 3/4 cup evaporated milk
  
• 1 can (4 ounces) chopped green chilies, drained
  
• 1 jar (2 ounces) diced pimientos, drained
  
• 12 corn tortillas (6 inches)
  
• 1/4 cup canola oil
  
  

DIRECTIONS

In a large skillet, cook the beef, onion, garlic and salt over medium heat until meat is no longer pink; 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. 
    In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden. 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. Yield: 6 servings.