Beverly’s Green Enchiladas
Ingredients
2 cans cream of chicken soup
1 large can evaporated milk
1 lb. Velveeta cheese
1 small can green chilies, chopped
2 medium onion finely chopped
1 lb. ground beef, cooked and drained
1 green bell pepper -- chopped
1 lb. Longhorn Cheese
1 pkg. corn tortillas
Simmer soup, milk, Velveeta cheese until cheese is melted. Add green chilies & pimentos. Dip tortillas into hot grease, one at a time. Spoon grated cheese, & beef mixture into tortilla. Roll tightly and place in baking dish. Pour half of the cheese sauce over the top. Bake 350○ for 30 minutes. Serve very hot. I use the extra cheese sauce as dip.
Oven Temperature: 350°F
Pairs Well With
Notes
Submitted in memory of Beverly Trimmer. She fought breast cancer twice before losing the battle.
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