Ingrédients pour Green Chile Enchiladas
- Lean Ground Beef
- 1 tsp garlic powder
- Colby Monterey Jack Cheese
- 1/2 cup chopped onion
- Cream Of Chicken Soup
- Evaporated Milk
- 8 ounces velveeta cheese, cubed
- Ranch Dip Mix
- Mild Green Chilies
- Diced Pimentos
- Corn Tortillas
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Comment préparer Green Chile Enchiladas
- In a large skillet, brown 1 lb ground beef over medium-high heat. Add 1 tsp garlic powder and cook, breaking the beef into crumbles, until no longer pink.
- Drain off any excess grease.
- Stir in 1 cup shredded cheddar cheese and 1/2 cup chopped onion. Set aside.
- In a medium saucepan, combine 1 (10.75 ounce) can condensed chicken soup, 1/2 cup milk, and 8 ounces velveeta cheese, cubed.
- Cook over medium heat, stirring frequently, until the cheese is completely melted and the sauce is smooth.
- Stir in 1 (4 ounce) can chopped green chilies, drained, 1 (2 ounce) jar diced pimentos, drained, and 1 packet taco seasoning mix.
- Fill a large skillet with about 1 inch of water. Bring to a boil over medium-high heat.
- Working one at a time, use tongs to dip 12 corn tortillas into the boiling water for 2-3 seconds, until slightly softened.
- Remove tortillas and immediately spoon approximately 1/3 cup of the beef mixture onto each tortilla.
- Roll up tightly and place seam-down in a lightly greased 13x9 inch baking dish.
- Pour the cheese sauce evenly over the enchiladas.
- Bake, covered, at 350°F (175°C) for 30 minutes.
- Uncover and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
23g
Fat
88g
Carbs
11g
