These Creamy Enchiladas Verde Are Hard to Resist!

If you love Mexican-inspired comfort food, you’re going to want to give these creamy Enchiladas Verde a try! 🌮 These enchiladas are smothered in a rich, creamy sauce and packed with the kind of comforting flavor that makes you want to go back for another bite. Today, we’re making enchiladas verde right here in the Back Porch Kitchen. They’re hearty, delicious, and a wonderful way to bring something a little different to the supper table. Pull up a chair, grab yourself something good to drink, and let’s get cooking! 👍 If you enjoy old-fashioned home cooking, comforting recipes, and a little reminiscing, please give this video a thumbs-up and subscribe to Back Porch Cookin’ and Reminiscin’. We’d love to have you join us around the porch! 🛍️ Shop our Etsy store: http://www.etsy.com/shop/BackPorchCookin 🛒 Products we use in the Back Porch Kitchen: https://www.amazon.com/shop/backporch... Amazon Disclosure: As an Amazon Associate, we earn from qualifying purchases at no additional cost to you. Thanks for spending a little time with us today. From our kitchen to yours, we hope you’ll enjoy every bite! #EnchiladasVerde #ComfortFood #BackPorchCookin Ingredients Meat Filling: 1 lb ground beef 1 large onion, chopped 1 small garlic clove, minced 2 cups shredded cheddar cheese Cheese Sauce: 1 can condensed cream of chicken soup, undiluted 8 oz processed Velveeta cheese, cubed 3/4 cup evaporated milk 1 can chopped green chilies, drained 1 jar (2 oz) diced pimentos, drained Tortillas & Assembly: 10 to 12 corn tortillas (6 inches) 1/4 cup canola oil ( or whatever oil you like) Additional cheese sauce for serving, if desired Directions 1. Prepare the Meat Filling: In a large skillet, cook the ground beef and chopped onion over medium heat until the meat is no longer pink. Add the minced garlic and cook for 1 minute longer. Drain the excess grease, stir in the 2 cups of shredded cheddar cheese, and set aside. 2. Make the Cheese Sauce: In a large saucepan, cook and stir the condensed cream of chicken soup, cubed Velveeta, and evaporated milk over medium heat until the cheese is completely melted and smooth. Stir in the drained green chilies and diced pimentos. 3. Fry the Tortillas: In a large skillet, heat the canola oil. Fry the corn tortillas one at a time until each side is lightly golden brown, then remove and drain on paper towels. 4. Assemble the Enchiladas: Place about 1/4 cup of the meat mixture down the center of each fried tortilla. Roll them up tightly and place them seam-side down in a greased 9 x 13 inch baking dish. 5. Add Sauce & Bake: Pour the prepared cheese sauce evenly over the top of the rolled enchiladas. Bake uncovered at 350 degrees for 25 to 30 minutes, or until completely heated through. 6. Serve: Plate your enchiladas and add extra warm cheese sauce over the top if desired! #EnchiladasVerde #EnchiladasVerdes #CreamyEnchiladas #GreenEnchiladas #EnchiladaRecipe #MexicanInspiredRecipes #EasyDinnerIdeas #ComfortFood #HomemadeCooking #FamilyDinner #BackPorchCookin #BackPorchReminiscin