Servings: 6

Enchiladas: subheading: Enchiladas:
1lb ground beef 1lb ground beef
1 chicken (3-4lb) cooked and boned 1 chicken (3 to 4lb) cooked and boned
2tsp garlic salt 2tsp garlic salt
½ tsp ground cumin ½ tsp ground cumin
8oz cheddar cheese, grated 8oz cheddar cheese, grated
½ cup chopped onion ½ cup chopped onion
12 flour tortillas 12 flour tortillas
 
Sauce: subheading: Sauce:
8oz cheddar cheese, grated 8oz cheddar cheese, grated
21.5 oz cream of chicken soup 21.5 oz cream of chicken soup
8oz chopped green chilies, drained 8oz chopped green chilies, drained
5oz can evaporated milk 5oz can evaporated milk
1oz package green onion dip mix 1oz package green onion dip mix

Brown beef and drain
To beef, add garlic salt, cumin, salt, and pepper. Cool.
Add cheese, onions, and chicken. Mix well.
Fill tortillas with meat mixture and roll. Place in a greased 9x13” pan with sides of tortilla touching.
Make sauce: subheading: Make sauce:
Melt cheese in a double boiler. Add soup and mix well.
In separate pot, combine chilies, milk, and dip mix. Add cheese and soup, simmer.
Pour sauce evenly over enchiladas and bake, covered at 350F for 30 minutes.