Green Enchiladas

This is one of Sweetheart's favorite dinners! He works with a sweet lady named Rosie, who, at one time, owned and operated an authentic Mexican restaurant and can cook the best Mexican food EVER! She use to bring him and the other staff all kinds of wonderful lunches, but since the lay off he has not had a Rosie lunch. He requested Green Enchilada's, and though I am no Rosie, I have to admit they are pretty darn good!

Start with:

1 can cream of chicken soup

1/2 pound Velveeta cheese (I use a tad more)

5 oz can evaporated milk

8 oz can chopped green chilis

1/2 cup diced tomato

1 bunch chopped green onion

Melt these all together in a sauce pan, saving 1/2 the green onion to the side.While this is melting on a low heat (stir it often), brown 2 pounds of lean ground beef (or turkey) with the remaining chopped green onion.
Once the beef is browned, add in 1 packet of taco seasoning and 2/3 c water (or what ever the packet directions say). Add 1/2 pound shredded colby jack cheese and stir.
In a 9x13 baking dish, roll meat mixture into 8 large tortillas and place in dish seam down.
I only had room for 7 because I fill them pretty full.
Pour your melted cheese mixture over the tortillas.
Bake uncovered for 20 minutes on 350. I served ours with a side of Mexican Rice.
We also top ours with sour cream. There are a bazillion calories and about 10 tons of fat, so what the hay! As a side note, it is not at all spicy hot. If you prefer hot, you can add a hot sauce on the top.

Dinner here is over, kitchen cleaned up, kids bathed and playing, and now I am going to pick up my hand quilting for a while.