Saturday, November 14, 2009

Green Chili Enchiladas

This was one of my son's all-time favorites when he was younger. It's from the Once A Month Cookbook (now expanded and revised) and back in the day I'd spend a day or two cooking up a storm and filling my freezer because life is busy when you've got two kids you homeschool and up to six others that you're houseparenting. I don't do the bulk cooking any more. It's just me and Ivan and we live in South America where there's a more relaxed pace of life (most of the time) and there's also the little issue of no longer having a freezer in which to put all the casseroles. The thing is, this is a great recipe for just any old day, especially if you're having company. You can make it a day or so ahead and stick in the fridge until time to put into the oven. Then you don't have to spend a ton of time in the kitchen when your guests are there, but can instead enjoy their visit.

Although I've never done it, it would seem this recipe could be tweaked to suit those who prefer poultry over beef. Which would make it a good way to use up some of that leftover turkey you'll soon have in your fridge. And a nice change of pace from the Turkey Tetrazzini we usually give our families after the holidays (not that there's anything wrong with Turkey Tetrazzini but year-after-year? Surprise your family with something new!).

  • 1 1/2 lbs ground beef (3 3/4 cups browned meat)
  • 1 1/4 cups onions, finely chopped (3/4 cup sauteed)
  • 1 tablespoon chili powder
  • salt and pepper, to taste
  • 2 cups Monterey Jack cheese, grated (1 cup)
  • 8 flour tortillas
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1 1/2 cups sour cream or low-fat plain yogurt
  • 1 (4 ounce) can diced green chilies
  1. Cook the ground beef, and saute onions until the meat is brown. Drain off fat. Add chili powder, salt and pepper. Reserve 1 cup cheese. Spoon enough meat mixture and remaining cheese on each tortilla to cover a third of it. Roll tortilla beginning at the filled edge. Place seam side down in a 13x9x2-inch baking dish treated with nonstick spray. Combine soup, sour cream, and green chilies to make a sauce; pour over tortillas.
  2. Bake uncovered in a preheated 375ºF oven for 25 minutes. Remove from oven, sprinkle the remaining cheese on top and bake an additional 10-15 minutes until cheese is bubbly and golden.

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