---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Mary Ann’s Enchiladas
  Categories: Regional, Tex-mex, Enchiladas, Ground beef, Posted/tnt
       Yield: 6 servings
  
 --------------------------FILLING--------------------------
       1 lb Ground beef *
       1 ts Salt
     1/2 ts Cumin (cominos)
         ds Ground black pepper
     1/4 ts Minced garlic
       3    Jalapenos; fresh, chopped
            -fine or smallest can of
            -jalapenos or chiles;
            -chopped **
     1/2 lb Longhorn Cheddar cheese;
            -grated
       1 c  Chopped onion
 
 ---------------------------SAUCE---------------------------
     1/2 c  Evaporated milk (1/2 to 3/4)
       1 lb Velveeta cheese
       1 cn Cream of chicken soup
       1 sm Container of green onion and
            -sour cream dip (optional;
            -but don't try any other
            -dip such as French onion)
       1 sm Jar chopped pimiento
       1 sm Can sliced black olives;
            -drained (2-4 oz. can)
      18    Corn tortillas
     1/2 c  Cooking oil (approx)
  
   *  The ground beef could be substituted with a pound
   of cooked chicken breast, I'm sure, but I've never
   tried it myself.
   
   **
   I think the fresh jalapenos give a nicer green
   appearance to this recipe than canned peppers; this
   just naturally makes it appear fresher and more
   appetizing. If using the fresh, cut them in half,
   remove the inner membranes and seeds, and then chop
   rather fine. I've also sauteed the peppers and added
   them to the sauce topping rather than as filling -
   either way is good. When sauteed, the green is even
   brighter.
   
   Brown ground beef until crumbly with the salt and
   garlic. Drain off any fat. When cool, mix the grated
   longhorn cheese in with it and set aside.
   
   Melt down the Velveeta cheese on low heat, along with
   the cream of chicken soup and the evaporated milk
   (easiest to do this in the microwave). When smooth and
   combined well, add the black olives and pimientos and
   the dip if you will be using it. Set aside until cool.
   
   Soften the corn tortillas one at a time in hot oil for
   just a couple of seconds using tongs. Place on paper
   towels to drain. (Later, I press each on paper towels
   again. I don't like to try to soften them in the
   microwave because they remain rather tasteless without
   the oil.)
   
   Spoon about 2 tablespoons of the meat mixture on each
   tortilla, roll up and place seam side down in a large
   rectangular baking dish. Top the 12 enchiladas with
   the Velveeta mixture. Bake uncovered at 350 degrees
   for about 30 minutes. Watch carefully that you don't
   burn it. Remove from oven when bubbly and a delicate
   brown. (For a small family, I make this and divide it
   between two 9 square baking dishes, freezing one
   complete with the melted Velveeta on top for a
   wonderful second meal which I serve homemade Spanish
   rice with).
   
   Formatted for MM by Mary Ann Young (and ex-Texan) from
   my own tried and true recipe collection.
   
   All of my Hispanic friends used to beg me for the
   recipe; and even DH John rates this as 10 on a 1:10
   scale....in fact, the only thing in my repertoire that
   he rates as a 10 <smile>.
  
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