Enchilada Verdes

These are one of my favorite enchiladas, they are so cheesy. I've been making them for years (I can even get my girls to eat them and they hate Mexican food). They are easy to make, easy to freeze and they are delicious too! (once again NO they are not on my 2012 diet)

I made this recipe a while ago but with all the fun in posting Christmas Goodies and Guest Bloggers in November and December this post just never got published, so here it is now. Better later then never. (oh, and I wish, I wish I had a pan of these in my freezer now.) I really really need to get back into freezer cooking. I miss it SO much. I will have to make it another one of my goals for this year (after I complete my 40 bags in 40 days house cleaning!)

This is a recipe I found at Taste of Home and it's actually already in my

Volume 2 - Family Cookbook/Scrapbook! You can see a copy of the page here!

Enchilada Verdes
recipe source Taste of Home

1 lb ground beef
1/2 large onion, diced
1 small garlic glove, minced (or 1 tbsp minced garlic)
1/4 tsp salt
2 cups cheddar cheese, shredded
1 can Cream of Chicken Soup
8 oz Velvetta Cheese, diced
3/4 cup evaporated milk
1 can (4oz) chopped green chilies, drained
1 jar (2oz) diced Pimiento, drained

12 to 14 flour tortillas

In large skillet cook ground beef, onion, garlic and salt over medium heat until no longer pink, drain. Stir in cheddar cheese and set aside.

Meanwhile in a large sauce pan cook cream of chicken soup, Velveeta cheese and evaporated milk. Cook until cheese is melted. Stir in chilies and pimientos.

Place a spoonful of meat mixture down the center of tortilla and roll. Place them seam side down in a greased 9x13 pan. Pour cheese sauce over top and cover with foil. Bake at 350 for 25 to 30 minutes or until heated all the way through.