Thursday 3 May 2012

Make With Me- Creamy Green Chili Enchiladas

Creamy Green Chili Enchiladas

  • 1 to 1 1/2 pounds ground round beef
  • 1/2 cup chopped onion
  • 1 pound Velveeta cheese, cubed
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 large can of evaporated milk
  • 1 small can of chopped green chilies
  • 1 cup sharp cheese, shredded
  • 1 pack of tortillas

To Make:
  • Brown the ground round and chopped onion
  • Drain off fat
  • Sauce: Simmer cream of chicken soup, cream of mushroom soup, evaporated milk, green chilies and 1/2 of the cubed Velveeta cheese in a saucepan until cheese melts
  • Add remaining cubes of Velveeta to ground round and onion mixture
  • Add shredded sharp cheese to above
  • Soften tortillas as directed on package
  • Roll ground round/cheese mixture in tortillas to form enchiladas
  • Line enchiladas  up in a 9x13 pan
  • Pour sauce on top and bake at 350 degrees for 30 minutes
  • Enjoy!

  1. Another recipe from one of Rhonda's friends: Suzanne Coffman from Brownwood Texas.
  2. I had never heard of ground round before and had to look it up. It is a term used for the leanest ground beef.
  3. Any kind of ground meat (ie pork, chicken, etc) or vegetarian option (ie meatless ground round) can be used in place of ground round. 
  4. I actually don't eat ground meat, so I have used a vegetarian substitute and I have used small chunks of chicken breast.
  5. Sharp cheese, while best, can be replaced with whatever kind of cheese you like/have around the house. 
  6. Both flour and corn tortillas can be used. 
  7. Suzanne noted to serve with Spanish rice or refried beans.

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