ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Green Chile Enchiladas

Yield Makes 6 servings

Ingredients

  • 1 pound lean ground beef
  • 1/2 teaspoon garlic powder
  • 1 (8-ounce) block colby-Jack cheese blend, shredded
  • 1 large onion, chopped
  • 1 (10 3/4-ounce) can cream of chicken soup
  • 1 (5-ounce) can evaporated milk
  • 1 (8-ounce) loaf pasteurized prepared cheese product, cubed
  • 1 (0.4-ounce) envelope Ranch dip mix
  • 1 (4-ounce) can chopped green chiles
  • 1 (2-ounce) jar diced pimiento, drained
  • Water
  • 12 (8-inch) corn tortillas

How to Make It

  1. Cook beef and garlic powder in a skillet, stirring until crumbled and no longer pink. Remove from heat; drain. Stir in shredded cheese and onion; set aside.

  2. Heat next 3 ingredients in a saucepan over medium heat; stir until melted. Stir in dip mix, chiles, and pimiento.

  3. Pour water to a depth of 1 inch in a skillet; heat over medium-high heat. Dip tortillas, 1 at a time, into hot water, using tongs; soak 2 to 3 seconds. Spoon about 1/3 cup meat mixture onto 1 side of each tortilla; roll up tightly, and place in a lightly greased 13- x 9-inch baking dish. Top with cheese sauce.

  4. Bake, covered, at 350° for 30 minutes. Uncover and bake 10 more minutes.