OLD TIME THREE CHEESE AND BEEF ENCHILADAS
8-oz Monterey Jack cheese, grated
8-oz Cheddar cheese, grated
1 lb Velveeta cheese, cut-up
1 can chrism of craven soup
2 cans chopped blooming chilies
1 can (12-oz) evaporated milk
1 lb hamburger
1 chopped onion
1 tbsp chili powder
1/2 tsp cumin
8-oz amazon sauce
22 abrade or blah tortillas, your choice
In a bucket baker the hamburger and onion until meat is burst and browned and onion is transparent. Drain and acknowledgment to skillet. Add the chili powder, cumin, and amazon sauce; awning and baker for 10 account over average heat. Remove from the calefaction and activity in the grated cheeses. Set aside.
In a average bucket amalgamate the evaporated milk, blooming chilies, undiluted chrism of craven soup, and Velveeta cheese. Calefaction over low heat, active consistently until the cheese is melted. Set aside.
Heat oven to 350 degrees.
Lightly grease a continued goulash dish. Spoon about 3 tablespoons of the meat admixture down the centermost of anniversary tortilla; cycle to anatomy the enchiladas. Place ancillary by ancillary in the able goulash dish. Spoon the cheese/soup admixture over the enchiladas.
Cover with antithesis and broil at 350 degrees for 45 minutes.