Friday, March 27, 2009
I came across a recipe for Enchilades from the taste of home magazine and made it more busy mom friendly with things you probably have on hand. this will feed a large family or makes good leftovers!
2 pound lean ground beef
1/2 large onion, chopped
1 Tbs minced Garlic (or 1 fresh clove your choice)
1/4 teaspoon salt
2 cups shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 small package (16 ounces) process cheese (Velveeta), cubed
3/4 cup evaporated milk
1/2 cup mild salsa ( or as hot as you like)
24 flour tortillas
In a large skillet, cook the beef, onion, garlic and salt over medium heat until meat is no longer pink; drain. Stir in cheddar cheese; set aside.
Meanwhile, in a large saucepan, cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in salsa
Place approx 1/4 cup of reserved meat mixture down the center of each tortilla. Roll up and place seam side down in greased 13-in. x 9-in. baking dish. Pour cheese sauce over the top. Cover and bake at 350° for 25-30 minutes or until heated through.