Green Chile Enchiladas

(from teacherrap’s recipe box)

Source: oamc

Categories: freezer meal

Ingredients

  • 1 1/2 lbs. lean ground beef
  • 1 1/4 cups finely chopped onions
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • salt and pepper to taste
  • 2 cups grated Montery jack cheese
  • 8 to 12 flour tortillas
  • 1 10 oz. can condensed cr. of chicken soup
  • 1/2 cup milk
  • 1 1/2 cups sour cream
  • 1 4 oz. can diced green chilies

Directions

  1. cook the ground beef, and saute onions until the meat is brown, about 15 minutes. Drain the fat. Combine with chili powder, cumin, salt, and pepper. Reserve 1 cup chz. in a 1 qt. freezer bag to use when srving. Spoon enough meat mixture and cheese on each tortilla to cover a third of it. Roll tortilla beginning at the filled edge. Place seam sie down in a baking dish sprayed with non-stick spray. When torts are completed, combine soup, sour cream, milk, and green chilies to make a sauce. Poru over torts. Cover dish with foil and freeze with bag of cheese taked to it.

  2. Thaw enchiladas and cheese. Bake uncovered in a preheated oven at 375 degrees for 20-25 minutes. In the last 10 minutes, sprinkle the remaining cheese on top.

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