Hot & Saucy Enchiladas
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
8 enchiladas
- Serves:
- 8
ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 8 -10 flour tortillas
- vegetable oil
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 (14 ounce) can evaporated milk
- 1 (8 ounce) package american cheese slices
- 1 (4 ounce) can chopped green chilies, drained
- 1 (1 ounce) package ranch dressing mix
- 1 teaspoon garlic salt
- 1⁄2 cup shredded cheddar cheese
directions
- Preheat oven to 350 degrees,.
- Brown ground been with onion in a skillet, drain well.
- In a separate skillet, fry tortillas, one at a time in 1/4 inch of hot oil. Fry 10 seconds on each side. Drain on paper towels.
- Spoon meat mixture into center of each fried tortilla and roll up. Place seam side down in a 9 x 13 baking dish.
- Combine remaining ingredients in a medium saucepan, except Cheddar Cheese. **( I usually start by adding only 1/2 of the can of the evaporated milk and then add more as needed to reach desired consistency.)
- Cook over medium heat until American cheese is melted. Pour evenly over the enchiladas. Sprinkle with Cheddar cheese.
- Bake at 350 degrees for 20 to 30 minutes or until bubbly and Cheddar cheese is melted.
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