Virginia'S Green Enchiladas Recipe

Name: Virginia'S Green Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 stick butter; 1 large onion, chopped; 2 cloves garlic, chopped fine; 2 (10 oz.) cans chopped green chiles (hot or mild, your choice); 1 can cream of mushroom soup; 2 cans cream of chicken soup; 1 to 1 1/2 c. milk, as needed; Grated cheese (Cheddar, Monterey Jack or a combination); 1 to 2 dozen corn tortillas; Hot oil

Servings: persons

1/2 stick butter
1 large onion, chopped
2 cloves garlic, chopped fine
2 (10 oz.) cans chopped green chiles (hot or mild, your choice)
1 can cream of mushroom soup
2 cans cream of chicken soup
1 to 1 1/2 c. milk, as needed
Grated cheese (Cheddar, Monterey Jack or a combination)
1 to 2 dozen corn tortillas
Hot oil

1
Saute onions and garlic in butter.
2
Add chiles,
3
soups, one cup milk (more if the sauce is too thick) and 1/2 cup of the grated cheese. Heat slowly until cheese is melted and
4
mixed in thoroughly.
5
Stir often to keep bottom from burning.
6
You can use a double boiler if you wish, but it is not necessary if you are careful.
7
When the sauce is ready, dip each tortilla in hot oil just until limp (3 to 5 seconds if the oil is hot enough).
8
Dip immediately into the sauce, put on a plate and fill with 1 to 2 tablespoons of grated cheese.
9
Roll and place in baking dish, seam side down. Continue until you have used all but about 1 cup of the sauce. Pour the remaining sauce over rolled tortillas and sprinkle with more grated cheese.
10
Place in oven, uncovered, on low heat (about 300u00b0) until warmed throughout and cheese on top is melted (about 30 minutes).

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 stick butter, 1 large onion, chopped, 2 cloves garlic, chopped fine, 2 (10 oz.) cans chopped green chiles (hot or mild, your choice), and more.

Yes, Virginia'S Green Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Virginia'S Green Enchiladas

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