Green Enchiladas - cooking recipe

Ingredients

1 lb. Velveeta cheese
1 can cream of chicken soup
1 can (6 oz.) evaporated milk
1 small can green chilies
1 lb. ground chuck, lightly browned
1 small can pimientos
1 doz. flour tortillas
1/2 lb. Longhorn cheese, grated
1/2 c. onion, chopped

Preparation

Heat milk,
soup
and
Velveeta cheese in top of double boiler until
cheese
melts.
Add\tchilies and pimento.
Brown meat and onion; add grated Longhorn cheese.\tFill each tortilla with
meat mixture.
Roll tightly and place in long baking dish.
Pour cheese
sauce
over
the top of filled tortillas. Cover with foil. Bake at 350\u00b0 for 30 minutes.