MEXICAN GREEN ENCHILADAS
1 can cream of chicken soup
1 sm. can evaporated milk
1/2 lb. American cheese
1 sm. can green chili peppers
1 pkg. green onion dip mix
1 lb. ground meat
1 doz. tortillas
1/2 c. cooking oil
1 c. chopped onion
1 tsp. salt
1/4 tsp. minced garlic
1/4 lb. longhorn cheese, grated
Heat soup, milk and cheese until cheese melts; add chopped chili peppers and green onion dip mix. Brown meat, garlic and salt, drain. Add longhorn cheese and onion to meat. Warm tortillas in oil and fill with meat mixture. Roll and place in baking dish. Pour cheese sauce over top of tortillas. Cover with foil and bake at 350 degrees for 30 minutes
