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Mexican Cream Of Chicken Enchiladas

A mexican recipe for Mexican Cream Of Chicken Enchiladas, made with Salt, Garlic, Onion, Evaporated Milk, and Cream Of Chicken Soup. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tsp
• 1/4 tsp
• 1 cup
• 1/2 cup
• 1 can
• 1/2 cup

Method (preview)

1. 1

   Brown ground beef until crumbly with the salt and garlic.

2. 2

   Drain off any fat.

3. 3

   When cool, mix the grated longhorn cheese in with it and set aside.

4. 4

   Melt down the Velveeta cheese on low heat, along with the cream of chicken soup and the evaporated milk (easiest to do this in the microwave).

5. 5

   When smooth and combined well, add the black olives and pimientos and the dip if you will be using it.

6. 6

   Set aside until cool.

7. 7

   Spoon about 2 tablespoons of the meat mixture on each tortilla, roll up and place seam side down in a large rectangular baking dish.

8. 8

   Top the 12 enchiladas with the Velveeta mixture.

9. 9

   Bake uncovered at 350 degrees for about 30 minutes.

10. 10

    Watch carefully that you don't burn it.

11. 11

    Remove from oven when bubbly and a delicate brown. (For a small family, I make this and divide it between two 9 ″ square baking dishes, freezing one complete with the melted Velveeta on top for a wonderful second meal which I serve homemade Spanish rice with).