Green Chili Enchiladas Recipe
Ingredients
| Lean ground beef | 1 1/2 Pound, browned | |
| Chopped onion | 1 1/4 Cup (16 tbs), sauteed | |
| Chili powder | 1 Tablespoon | |
| Flour tortillas | 12 | |
| Monterey jack cheese | 3 Cup (16 tbs), grated | |
| Cream of chicken soup | 1 10 3/4 Ounce, condensed | |
| Sour cream | 1 1/2 Cup (16 tbs) | |
| 1 4-ounce can diced, green chilies | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Brown ground beef, and saute onions.
Combine with chili powder, salt and pepper.
Reserve 1 cup cheese in a 1-quart freezer bag to use when serving.
Spoon enough meat mixture and cheese on each tortilla to cover a third of it.
Roll tortilla beginning at the filled edge.
Place seam side down in a 13x9x2-inch baking dish treated with nonstick spray.
When tortillas are completed, combine soup, sour cream and green chilies to make a sauce; pour over tortillas.
Cover dish with foil, and freeze with bag of cheese taped to it.
To prepare for serving, thaw enchiladas and cheese.
Bake uncovered in a preheated 375° oven for 20 to 25 minutes.
The last 10 minutes sprinkle cheese on top.
Combine with chili powder, salt and pepper.
Reserve 1 cup cheese in a 1-quart freezer bag to use when serving.
Spoon enough meat mixture and cheese on each tortilla to cover a third of it.
Roll tortilla beginning at the filled edge.
Place seam side down in a 13x9x2-inch baking dish treated with nonstick spray.
When tortillas are completed, combine soup, sour cream and green chilies to make a sauce; pour over tortillas.
Cover dish with foil, and freeze with bag of cheese taped to it.
To prepare for serving, thaw enchiladas and cheese.
Bake uncovered in a preheated 375° oven for 20 to 25 minutes.
The last 10 minutes sprinkle cheese on top.
Chef
