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Randy's Gramma's Cheese Enchiladas (Modified)


  • Yield: 12 enchiladas 1x

Ingredients

Scale
  • 1 pkg corn tortillas
  • 1 large onion (chopped)
  • 1/2 medium red bell pepper (chopped)
  • 2 cloves garlic (minced)
  • 1 pkg cheese (grated)
  • 1 can cream of chicken soup
  • 1 can green chilies
  • 1 can evaporated milk
  • to taste salt & pepper
  • 1/4 tsp chili powder
  • 1/8 cup cilantro (chopped)
  • oil

Instructions

  1. Soften tortillas in hot oil, save oil and sauté onions, garlic, and peppers.
  2. Add salt, pepper, and chili powder to veggies.
  3. Chop chilies and mix with the chicken soup and milk.
  4. Add the cilantro to the soup mix.
  5. Roll cheese and veggies into tortillas.
  6. Place the rolled tortillas in a baking dish and cover with the soup mixture.
  7. Bake at 350 for 30 minutes.

Notes

Source: Randy's Gramma

Nutrition

  • Serving Size: 2 enchiladas
  • Calories: 260
  • Fat: 14 g
  • Carbohydrates: 18.04 g
  • Protein: 15.94 g
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