Here in the South, we just love our spicy foods. So tonight I thought I would give honor to the chile. One of my all time favorite ways to cook with diced can chili is of course, Tex-Mex style. I made this dish not too long ago for a friend who just had a baby and let me tell you, both Mom & Dad were asking for the recipe. I hope you enjoy it as much as we do.
Green Chile Beef Enchiladas
1 lb ground beef
2 tsp. taco seasoning
1 T. minced garlic
salt & pepper to taste
1/2 cup shredded cheddar cheese*
1/4 a loaf of processed cheese; diced
1 small can evaporated milk
1 (4 oz) can diced green chiles (undrained)
1 (20 count) pkg tortillas
2 cups Mexican blend shredded cheese
In a medium size skillet, brown meat with taco seasoning, salt, pepper and garlic until no longer pink.
Drain meat, then return to skillet. Add shredded cheddar cheese *(you can actually use some of the Mexican blend cheese if you want. I just happened to have some left over cheddar on hand & needed to use it up) to the meat and stir to blend.
Meanwhile in a sauce pot, combine diced cheese, evaporated milk and undrained diced chiles. Simmer over low heat stirring often, until cheese is melted.
On a flat surface, fill each tortilla with the meat mixture; roll tightly. Place each rolled tortilla seam side down into a lightly greased 9x13 casserole dish. Pour melted cheese & chile sauce over the tortillas rolls. Then top with grated cheese. Cover with foil and bake at 350* for 20-25 minutes or until heated through and shredded cheese is melted.
Click HERE for printable recipe