Best Enchiladas Verdes!
Enchiladas and I have a love/hate relationship. I've tried for years to find the right recipe, the one that I really like and won't stray from and unfortunately I've had little to no luck, years or searching actually culminating in me making a tray of enchiladas and dumping them straight into the trash before serving to the family.
Then I got my new Taste of Home Cookbook and saw this recipe and thought....well....why not, it's worth a try.
Holy Moly, was it ever. These are by far the best enchiladas I've tried EVER.
Huge thumbs up from the whole family.
Credit: Taste of Home
* 1 pound lean ground beef (90% lean)
* 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
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.