Green Enchiladas
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1/2 lb Velveeta cheese
1 can cream of chicken soup
1 small can evaporated milk
1/4 cup chopped jalapeno peppers (seeded and stemmed first)
1 small can pimentos, chopped
1 lb. ground meat
2 onions, chopped
1/2 lb Cheddar cheese
1 package tortillas
Instructions:
Make sauce of Velveeta, soup, and milk over low heat. Add jalapenos and pimentos. Brown meat lightly, and add onion and grated cheese. Dip tortilla in hot water and place a small amount of meat in each one and roll. Place in a baking dish. Pour sauce over enchiladas, cover with foil and bake at 350° for 30 minutes.
Serves 6-8.
From Decades of Mason County Cooking