Saturday, October 15, 2011


This morning I checked my blog and realized I either have not posted the enchilada recipe, or else have not linked it to the menus one the side bar. And a co-worker or two was coming for the recipe. So, here it is.


Ground beef
Ground pork (unseasoned)
Canned enchilada sauce
Condensed tomato soup
flour tortillas
shredded cheese (I like to combine co-jack and mozzarella)
onions, chopped (if desired)

In a skillet, brown the ground beef and pork together.
As it browns, in a separate bowl, mix together the canned enchilada sauce and condensed tomato soup. Do not water down the soup. Use a proportion of two of the smaller cans of enchilada sauce to one of the tomato soup... or one of the large cans of sauce to one can of soup. Stir these together.
Grease/ spray a casserole dish.
Drain the cooked meat.
Add enough sauce from the bowl to slightly moisten the meat.
Pour half of the remaining sauce into the greased casserole dish. (set aside remaining sauce).
Have your cheese in a bowl, handy to use.
Have the chopped onions in another bowl.
Using a plate to hold a tortilla, scoop about 1/3 to 1/2 cup of the meat onto the tortilla.
Add a handful of cheese and some onion.
Roll the tortilla around the mixture and place it seam side down into the sauce in the casserole dish.
Repeat until you run out of meat and/or tortillas. (Any extra meat can be spread over the top of the rolled tortillas in the casserole dish.)
Pour remaining sauce from the bowl over the tops of the enchiladas in the casserole dish. Garnish with more cheese if desired.
Bake at 350* until hot and bubbly. (If you make ahead and store covered in refrigerator, the baking time takes longer than if you use the freshly cooked, warm meat. (DUH!)
Leftovers are really great the next day.

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