When I was a little girl growing up in the suburbs of Houston, Texas,
my mom would whip up this ridiculously yummy Tex Mex meal and we
were all just so happy to see it come out of the oven!
Lana and Darin Del Monte lived across the street,
and this was Lana's recipe! It has such a creamy sauce
that strangely and perfectly compliments the beef and beans.
I promise you it will be a hit and the cook will be
sneaking the leftovers on the next day for breakfast!
Ingredients
2 lbs of ground beef
12 corn tortillas
1 can of evaporated milk
1 can of green chilis
1 can of refried beans
1 can of cream of chicken
1/2 stick of butter or margarine
2 cups of shredded cheddar cheese
1/2 onion chopped
1/2 cup of olive oil
salt and pepper
Directions
In a skillet, brown the meat with the chopped onions and add salt and pepper.
Drain off the grease and set aside.
To prepare the sauce combine soup, milk, green chilis, and one cup of cheese in a medium bowl, stir together and set aside.
In a small pot heat refried beans and 1/2 stick of butter to soften.
Take off heat and set aside.
In a skillet or medium pot add a few tablespoons of olive oil and heat on medium.
Soften tortillas one at a time in the oil, turning once, and then place on a paper towel to remove excess oil. You want the tortillas to be pliable and not crisp.
Spray a casserole dish with oil to lightly coat.
Create each enchilada by adding meat and then topping it with a few tablespoons
of the sauce. Continue this until the casserole dish is completely full of enchiladas. If you have extra meat leftover just fill in the spaces between the enchiladas. (see photo below)
Spread the softens beans over all of the enchiladas.
Dump the remaining yummy sauce over the beans and then sprinkle the remaining cheese on top!
Bake covered with foil for about 30 minutes at 350℉. Remove the foil and then cook an adittional 10-15 minutes until the sauce is bubbly and cheese is gooey!
I like to serve this with some really great tortilla chips and my homemade salsa and guacamole! If I am trying to be healthy I will add a green salad.
There ya go! Enjoy!
Making the enchiladas one by one!
Extra meat? No problemo!
Load it up baby!
Beans on top!
Sauce on top of beans and then comes the cheese!
Ready for the oven!
Need a Tex Mex Dip?
Go HERE!
NEED SALSA?
Click HERE!
