Beef and Cheese Enchiladas

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You won’t believe what the secret ingredient to these delicious enchiladas are – sour cream. The combination of the chili and sour cream in this recipe result in a unique and delicious flavor. If you don’t believe me, try leaving out the sour cream – they just don’t taste the same.

INGREDIENTS

2 -15 oz - medium cans Wolf Brand Chili without beans
16-18 soft corn tortillas (heat tortillas in small amount of hot oil – 8 seconds per side)
2 cups cheddar cheese or Monterey Jack cheese shredded
¼ - ½ of a small box of Velveeta, sliced into 2” long thin strips
½ cup of Queso Fresco – Quesadilla cheese (in Latin refrigerated section)
sour cream

PREPARATION

Preheat oven to 350 degrees F. In a 13 x 9 casserole dish, spread 1 can of chili evenly over the bottom of the dish (this keeps the enchiladas moist during baking and from turning hard on the bottom). If you haven’t already done this, take a small skillet with a little hot oil, and soften each tortilla for about 15-20 seconds each (8-10 seconds per side). For really gooey cheese, use slices of velveeta or American along with some shredded cheddar or monterey jack. Place your cheese on the edge and roll up, place seam side down in the casserole dish. Do this for the rest of the enchiladas. Spread some sour cream over the tops of the enchiladas before you spread the next can of chili over them. After you spread the sour cream and chili, place a sheet of foil over them and put them in the oven for about 20 minutes. When the sides start bubbling, remove from oven. Take foil off. Spread some cheese on top (quesadilla cheese – or queso fresco is great for the top) and place them under the broiler for about 2-3 minutes to allow the center to get hot and the cheese to melt.

This meal can be made with a combination of different cheeses. I usually make it with what I have on hand.

This is a meal that can be made in flat layers and baked in the microwave in individual servings. Just layer 3 soft corn tortillas (softened in hot oil as above) with the cheese, sour cream, and chili and cover them with chili and cheese at the end. Zap them in the microwave until the chili boils and the cheese melts about 3 minutes or so.

Chicken Enchiladas

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These are my daughter’s favorite meal. They are so versatile, you can even cook them in the crock pot! Very inexpensive to make and they make great tasting left overs. So let’s get started!

INGREDIENTS

1 - 4 to 5 lb cooked chicken, shredded and/or chopped seasoned with salt, pepper, & garlic
chicken stock or chicken bouillon cubes to make stock
1 can cream of chicken soup
1 cup of milk or heavy cream (2% milk works fine)
1 cups monterey jack cheese shredded (optional)
2 cups mild cheddar cheese shredded
Sour cream
16-18 Corn Tortillas (softened in hot cooking oil for approximately 8 seconds each side)
1 jar or can of Salsa verde (green salsa – roasted tomatillos)

PREPARATION

I bake mine in a 13 x 9 inch glass casserole dish. This will hold about 18 enchiladas if you roll them up tight enough. Prepare your corn tortillas as listed above. I usually make about 4 at a time in the baking dish. Lay out the tortillas. Spoon about 1 Tbs of meat, and a little cheese near one edge of tortilla, then roll tightly and place side by side in dish. Do this until all tortillas are used up. You may have to lay some horizontally after a while. Spread sour cream over the enchiladas. They will not taste right if you leave out this step. In a separate bowl or large measuring cup put 1-2 cups of chicken broth, add 1 cup of milk or heavy cream and add one can cream of chicken soup. Using a whisk, blend this well and pour over the enchiladas. This must cover all the enchiladas. Take a jar of salsa verde and drizzle the green salsa down over the enchiladas. This is another step that should not be left out; however, even though the salsa is not hot, children usually don’t like it, so use your own judgement, sometimes I leave the salsa off of the kids portion. Also, salsa can be added after they are baked for more flavor. After this is done, add the remaining shredded cheese over the top. Cover with foil. Bake this in a 350 degree oven for 25 – 30 minutes. When it starts bubbling, it is done. You may want to remove the foil towards the last 10 minutes, too.

How to Prepare for Crockpot

Follow the steps above, but you layer everything. Start by laying a softened corn tortilla down, add some sourcream, chicken, and cheddar cheese, drizzle with salsa and the soupy mixture. Do this until you run out of tortillas. This will not take long in a crock pot, so you may want to leave it on low, if you work all day.

I hope you enjoy this recipe. I will also post an easy and delicious recipe for cheese enchiladas that have chili over them. You will not believe what the secret ingredient is!