Green Chile Enchiladas

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 lb lean ground beef
• 1/2 teaspoon garlic powder
• 8 ounces colby-monterey jack cheese, blend shredded
• 1 large onion, chopped
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (5 ounce) can evaporated milk
• 8 ounces velveeta cheese, cubed
• 1 (1/2 ounce) envelope ranch dip mix
• 1 (4 ounce) can mild green chilies, chopped
• 1 (2 ounce) jar diced pimentos, drained
• 12 corn tortillas (8-inch)

Recipe

• 1 cook beef and garlic powder in skillet, stirring until crumbled and no longer pink.
• 2 remove from heat; drain.
• 3 stir in shredded cheese and onion; set aside.
• 4 heat chicken soup, milk and velveeta cheese in saucepan over medium heat; stir until melted.
• 5 stir in dip mix, chilies and pimiento.
• 6 fill a skillet to about 1 inch with water.
• 7 heat over medium-high heat until very hot.
• 8 dip tortillas, 1 at a time, into hot water using tongs.
• 9 soak for 2 to 3 seconds.
• 10 drain and spoon about 1/3 cup meat mixture onto each tortilla; roll up tightly and place in a lightly greased 13x9-inch baking dish.
• 11 top with cheese sauce.
• 12 bake, covered at 350°f for 30 minutes.
• 13 uncover and bake an additional 10 minutes.