to die for enchiladas
(2 ratings)
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I first tried this dish 12 years ago at our Pastor's home. Had I read the recipe prior to actually eating it I probably wouldn't have ever thought about making it. Since then it has become a family favorite! My daughter is a very picky eater and even she goes back for seconds and sometimes thirds!
(2 ratings)
yield
6 -8
Ingredients For to die for enchiladas
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16flour tortillas, burrito size
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2 lbground beef or ground turkey
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4 cancream of chicken soup
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2 lbvelveeta (cubed)
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1 canranch style beans (do not drain)
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1 pkgtaco seasoning mix
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1 large jarchopped pimientos - drained
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2 small canchopped green chilies - drained
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1 smonion chopped
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1 pkghidden valley party dip mix
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1/2 cmilk
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cooking spray
How To Make to die for enchiladas
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1In a large skillet, brown the ground beef and onions. Drain and return to skillet. Add taco seasoning and beans, simmer for about 10-15 minutes on low heat. Remove from heat and set aside.
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2Put soup in a large stock pan. Add Velveeta and cook over low heat until cheese is melted; stir to prevent sticking. Add pimientos, green chilies and party dip mix; stir until well blended. Add milk to thin sauce (you can add more milk if sauce seems too thick).
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3Spray pans with nonstick spray. Put small amount of meat mixture and cheese sauce into tortilla and roll up. Repeat until all meat has been used.
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4Lay side by side in pan(s) and pour remaining sauce over the enchiladas.
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5Bake uncovered at 350 degrees until hot throughout; about 1/2 hour to 45 mins.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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