Green Enchilidas....coming up!

YUM! Green enchilidas baking in the oven...are almost ready!

GREEN ENCHILIDAS

(This recipe will be a sensational hit with family and friends!)I usually double this recipe – and sometimes triple for larger groups)

1 Pkg corn tortillas

1 lb. Hamburger meat

1 can chopped green chilis (Make sure it’s the chopped ones for milder taste)

1 can cream of mushroom ( I use 2 cans)

¼ lb. Velveeta cheese

1 can evaporated milk (I use 2 cans) [I like it with more sauce]

½ lb. Longhorn cheddar cheese

½ finely chopped onion1 sm jar of pimentos (optional) - I usually omit them - but it's nice for color

Brown meat and drain grease and then melt the Velveeta cheese and longhorn cheddar into the meat on medium low to low heat in a covered skillet. Set aside.In separate bowl combine and mix the milk, soup, onion and chopped green chilis. Meanwhile, fry corn tortillas a slow 1 – 2 – 3 count on each side. Drain on paper towel. Roll meat mixture into corn tortillas using approx. 2 tsp. - 1-3 TBS to each corn tortilla. Pour approx. 1 cup of sauce on bottom of greased baking dish. Pour remaining sauce on top and sprinkle top with shredded cheese.

Bake at 350 for 15 – 20 min. until heated through and bubbly.