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Green Chili Enchiladas

Submitted by: Erin Miller


Simmer soups and milk.  Layer tortillas, meat, soup mix and cheese.  Bake at 350 for 30 minutes or until cheese melts.


1 can drained tomatoes
1 medium onion
2 cans green chilis, chopped (cook until tender; cook away juice)
1 pound ground beef (cook until browned)
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 cups of milk
18 corn tortillas, heated over low heat in grease or oil until tender tortillas are tender
1 cup grated cheddar cheese

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