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Wednesday, October 17, 2012

Green Chili Enchilada

Enchilada's are one of my favorite "comfort foods" and for some reason the fall/winter months make me crave all things comfortable. These Green Chili Enchiladas are full of scrumptious flavor and lots of yummy, creamy goodness! Serve them with your favorite veggie and a roll and you've got DINNER!

Green Chili Enchilada

1 lb. ground beef, cooked and drained
1 10.5 oz. can cream chicken soup
2 (4 oz) can diced green chili's
1 10 oz can green enchilada sauce
1 c. heavy cream
1 c. Italian Blend Cheese, grated (in the bag- pre grated)
2-3c. grated cheddar cheese 
10 white flour tortilla's

Fry each tortilla in a small amount of oil until each side is browned but not crisp (this will make them easier to roll), set aside. Combine soup, chili's, enchilada sauce and heavy cream. Cook until hot and thickened. Add italian cheese and stir until melted. Set aside. Place ground beef and a small amount of cheddar cheese down the center of each shell, roll up and place in a greased 9x13 pan. When all shells are rolled and in pan, pour sauce over the enchiladas and top with grated cheese. 


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