Nana's Enchiladas

Supper tonight was at my mom's. She always makes 2 pans of enchiladas....one chicken and one deer meat....If deer meat turns you off, just substitute your favorite ground meat! Be sure to drain all your veggies before adding them to the cheese sauce so your tortillas won't get soggy. She served a hot black bean and corn dish on the side.



1 lb ground meat or shredded chicken
med onion or green onions chopped
16 oz mexican velveeta cheese
pkg shredded mexican blend cheese
can cream of chicken soup
can evaporated milk
can chopped green chilies (drained)
can rotel tomatoes (drained)
salt/pepper/tony's/cumin/garlic powder
flour tortillas

saute beef and onions, or cook and shred chicken breast then add shredded cheese
combine velveeta, soup, milk, veggies and seasonings in a saucepan until melted
add large scoop meat to tortilla. roll and place in greased baking dish
pour cheese sauce over tortillas
bake 325* 30 minutes