621271 corn enchiladas

Categories
Tex/mexican
Vegetables
Yield
4 servings
MeasureIngredient
8 ounces Velveeta cheese
2 cans Cream of chicken soup
1 small Can evaporated milk
1 small Can green chilies
1 pack Corn tortillas
1 tablespoon Onion flakes
1 pounds Ground meat
½ pounds Grated cheese

Heat together first 4 ingredients until melted. Brown ground meat with onion flakes (or small chopped onion), salt, and pepper to taste. In greased casserole dish, put layer of tortillas cut in 4 pieces. Then put a layer of meat and onions and grated cheese. Repeat until all is used. Pour cheese mixture over all and top with grated cheese. Heat in oven at 350 degrees until begins to boil. NOTE: You can substitute de-boned chicken for ground meat.

Submitted By BARRY WEINSTEIN On 03-22-95

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