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Green Enchiladas

Green Enchiladas I


  • 2 dozen tortillas
  • 2 lb. ground chuck, browned
  • 1 lb. cheddar cheese, grated
  • 2 medium onions, chopped

Enchilada Sauce:

  • 2 cans cream of chicken soup
  • 1 can evaporated milk
  • 1 lb. Velveeta cheese
  • 1 can green chilies
  • 1 jar pimentos
  • 1 jar mushrooms


Fry tortillas in hot oil until soft. Drain. Fill center of tortillas with small amount of meat, cheese and onions. Roll and place in greased baking dish. Pour sauce over enchiladas and sprinkle remaining meat, onion and cheese over top. Bake at 350 degrees F for 30 minutes.

For Enchilada Sauce: Melt soup, milk and cheese together over low heat. Add chilies, pimentos and mushrooms. Stir to mix.

By Robin from Washington, IA

Green Enchiladas II


  • 1 lb. ground beef
  • 1 tsp. salt
  • 1/4 tsp. minced garlic
  • 1 can cream of chicken soup
  • 1/2-3/4 cup evaporated milk
  • Ad

  • 1 lb. Velveeta cheese
  • 1 package green onions dip mix
  • 1 small can green chilies
  • 1 small jar pimento
  • 1/2 lb. longhorn cheese, grated
  • 1 cup chopped onion
  • 18 tortillas
  • 1/2 cup oil


Brown ground beef in skillet, stirring until crumbly. Season and set aside to cool. Combine next 6 ingredients in double boiler, heating until Velveeta melts. Mix longhorn cheese and onion with ground beef. Soften tortillas, one at a time, in hot oil in skillet. Spoon 1-2 tablespoons of ground beef mixture on each tortilla and roll up. Place in 8x10 inch baking dish. Top with cheese sauce. Bake, covered, at 350 degrees F for 30 minutes.

By Robin from Washington, IA

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