Don't be afraid!! Green is for the chilies, not for the color! I have to admit that I was a little afraid when I heard we were having "Green Enchiladas" at my sister-in-law's for supper. Well, they were great! Can't believe I haven't posted this recipe on here yet either. It is definitely a favorite of ours.
Green Enchiladas
Enchiladas:
2 lbs ground beef
2 packages taco seasoning
chopped onions or onion flakes
1 1/2 - 2 cups shredded cheddar cheese
10 flour tortillas (seems like the fajita size work well)
Sauce:
1 - 12 oz can evaporated milk
8 oz Velveeta cheese, cut in cubes
1 - 10.75 oz can cream of chicken soup
1 - 4.5 oz can chopped green chilies
Brown ground beef with onions or onion flakes. Add taco seasoning and water as directed on package. Fill tortilla shells with meat mixture and grated cheese. Place in 9x13 pan.
Combine the sauce ingredients until cheese is melted (I use microwave and stir occasionally), and pour over filled tortillas. (There is almost too much sauce so be careful that it doesn't overflow.) Sprinkle with grated cheese. Bake at 350* for 18-20 minutes or until cheese is melted.
Recipe from: Sonya Whitfield Young
Notes: The original recipe does not use the taco seasoning in the meat. It only calls for ground beef cooked with onions. If you or your family does not like green chilies, you can blend them and include them in the sauce for the flavor. We did this for years when our girls were growing up.
