Shelly's Recipe

GREEN CHILI ENCHILADAS

Category: Casseroles - Beef

1 lb ground beef
1/2 tsp garlic powder
1 (8 oz) block Colby-jack cheese, shredded
1 large onion, chopped
1 can cream of chicken soup
1 (5 oz) can evaporated milk
1 (8 oz) loaf Velveeta, cubed
1 envelope Ranch dip mix
1 (4 oz) can chopped green chilies
1 (2 oz) jar diced pimiento, drained
Water
12 (8 inch) corn tortillas

Cook beef and garlic powder in a skillet; stirring until crumbled and no longer pink. Drain. Stir in shredded cheese and onion; set aside.

Heat next 3 ingredients in a saucepan; stir until melted. Stir in dip mix, chilies and pimento. Pour water to a dept of 1 inch in a skillet; heat over medium-high heat. Dip tortillas, 1 at a time, in the wter, using tongs; soak for 2-3 seconds. Spoon about 1/3 cup meat mixture onto 1 side of each tortilla; roll up tightly, and place in a lightly greased 13x9 inch baking pan. Top with cheese sauce. Bake, covered, at 350 for 30 minutes. Uncover and bake 10 minutes more.