If your hungry, Do not read any further!!!!! I have been craving Mexican food since Sunday when someone mentioned this particular restaurant that supposedly serves authentic Mexican food. I even told Terry that I wanted to try this place out. All I really wanted was the cheese dip and chips and salsa. Today was Anna's evening to cook and I had to go to the bank so I left it all in her hands. She had asked me one question about how much meat was in a package and I asked her what she was fixing and she just said "wait and see." I saw a little of this and that happening in the kitchen and my mouth was watering.....I had to "git" as I was dipping a chip in this magnificent cheese sauce that would go on top of this dish!!!! So.......after having dinner.....Ole'!!! (that means excited approval in Spanish!!) This dish met my craving, so I wanted to share it. Anna served Frijoles on the side, (dry pinto beans cooked) and we had a big spinach salad chopped full of fresh radishes and freshly picked green onions by Andrew and of course some tortilla chips to scoop up any gooey's on our plates!!
Enchiladas Verdes
1 lb. ground beef
1 large onion
1 small garlic clove, minced
1/4 tsp. salt
2 cups shredded chedder cheese
1 can cream of chicken soup, undiluted
1 pkg. 8oz. velveta cheese
3/4 cup evaporated milk
1 4 oz. can chopped green chilies, drained
1 jar 2 oz. pimientos, drained
12 corn tortillas
1/4 cup canola oil
Cook beef, onion, garlic, salt over med. heat til no longer pink, drain. Stir in chedder cheese.
Meanwhile in a saucepan, cook and stir soup, velevta,and milk until melted, stir in chilies and pimientos. Heat corn tortillas for 5 seconds in oil, (we used a pancake griddle) Place some of the meat mixture down the center of each tortilla and roll up and place seam side down in greased 9x13 baking dish. Pour cheese sauce over the top. Cover and bake 350* for 20-25 min. or until heated through.
Hope you give it a try.....its so easy too!!! Next time we'll hav to double it, as the guys were not here to enjoy it with us!
1 large onion
1 small garlic clove, minced
1/4 tsp. salt
2 cups shredded chedder cheese
1 can cream of chicken soup, undiluted
1 pkg. 8oz. velveta cheese
3/4 cup evaporated milk
1 4 oz. can chopped green chilies, drained
1 jar 2 oz. pimientos, drained
12 corn tortillas
1/4 cup canola oil
Cook beef, onion, garlic, salt over med. heat til no longer pink, drain. Stir in chedder cheese.
Meanwhile in a saucepan, cook and stir soup, velevta,and milk until melted, stir in chilies and pimientos. Heat corn tortillas for 5 seconds in oil, (we used a pancake griddle) Place some of the meat mixture down the center of each tortilla and roll up and place seam side down in greased 9x13 baking dish. Pour cheese sauce over the top. Cover and bake 350* for 20-25 min. or until heated through.
Hope you give it a try.....its so easy too!!! Next time we'll hav to double it, as the guys were not here to enjoy it with us!
3 comments:
What! no pictures! ;o)
Sounds great. That's our kind of food here. We'll be trying it. thanks.
That sounds so yummy! Well done, Anna! Soon as I can gather up the ingredients, I'll serve it here!
HEY HOLA! SOLO FALTO AGREGAR A LAS ENCHILADAS UN POCO DE CREMA, ANTES DE FREIR EL CHILE PON A "SANCOCHAR" O A SOFREIR UN POCO DE CEBOLLA PARA QUE EL CHILITO TENGA UN TOQUE ESPECIAL.!!! Y A COMER.. SALUDOS QUE LINDA FAMILIA.
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