MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Enchiladas Verdes
 Categories: Beef, Vegetables, Cheese, Herbs, Chilies
      Yield: 6 servings
 
      1 lb 90% lean ground beef
      1 lg Onion; chopped
    1/4 ts Salt
      1 cl Garlic; minced
      2 c  Cheddar cheese; shredded
 10 3/4 oz Can cream of chicken soup;
           - undiluted
      8 oz Velveeta; diced
    3/4 c  Evaporated milk
      4 oz Can chopped green chilies;
           - drained
      2 oz Jar diced pimientos;
           - drained
     12    Corn tortillas (6")
    1/4 c  Oil
           Fresh cilantro; minced (optional)
 
  In a large skillet, cook the beef, onion and salt over
  medium heat until meat is no longer pink. Add garlic;
  cook 1 minute longer. Drain. Stir in cheddar cheese; set
  aside.
  
  Meanwhile, in a large saucepan, cook and stir the soup,
  Velveeta and milk over medium heat until cheese is
  melted. Stir in chiles and pimientos.
  
  In a large skillet, fry tortillas, 1 at a time, in oil
  for 5 seconds on each side or until golden brown. 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 13x9" baking dish. Pour cheese sauce
  over the top.
  
  Cover and bake @ 350°F/175°C for 25-30 minutes or until
  heated through. If desired, sprinkle with cilantro
  before serving.
  
  Recipe by Joan Hallford, North Richland Hills, Texas
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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