Thursday, March 3, 2011

Mom's Other Enchilada Recipe

I just figured out why my siblings recipe for enchiladas seemed different from what my mother taught me. She did teach me the ground beef recipe below, but she used to always make turkey enchiladas. When my siblings talked about chicken enchilada, it didn't ring a bell in my head. But now I remember what Mom used to make. This was our standard "after thanksgiving" meal. This recipe is very forgiving, so if you don't use the exact amounts, it will still turn out good. :)

About 4 cups of cut up cooked turkey
corn tortillas
cream of mushroom soup
cream of celery soup (or cream of chicken)
1 can diced green chilis
About 1 cup milk
About 1/2 Cup sour cream.
grated cheese.

For this recipe, you don't need to roll up enchiladas.
Mix the soups, green chilis, milk, and sour cream in a bowl. Spread some in the bottom of the pan to keep the food from sticking.
Layer the bottom of the pan with corn tortillas. You may need to break some in half. You only need them one layer thick.
Layer on about 2 cups of the turkey, and about a 1 1/2 cups of grated cheese.
Pour 1/3 of the soup mixture over the top.
Lay another layer of corn tortillas, and then the last 2 cups of turkey and about 1 1/2 cups of grated cheese.
Pour another 1/3 of the soup mixture on top.
Lay one last layer of corn tortillas on top. Top with another 1 1/2 cups of grated cheese. Pour remaining 1/3 of soup mixture over the top.
Bake 350 degrees for 1 hour.
Layer one last layer

Tuesday, March 1, 2011

Mom's Enchiladas

I got this recipe from my mother, but come to find out my siblings got a different one! :) If I use chicken in the recipe, I use one similar to the one they use. But if I am using ground beef, I like this one.

corn tortillas...I use about 15 for a 9X13 pan
About 1/2 pound of ground beef
One onion chopped
grated cheese
1 can tomato soup
1 can cream of mushroom soup
about 1/2 to 1 C enchilada sauce

Heat some oil in a pan, and dip tortillas in the hot oil, on both sides. You don't really want to cook them, just let them heat up for a few seconds. This makes it so that you can roll them without them breaking. Drain on a paper towel.
Brown ground beef and onions. Drain the grease.

Mix soups and enchilada sauce. Put about a 1/2 C of the sauce mixure in the bottom of the 9x13 pan. This helps the enchiladas not to stick. Take one corn tortilla and put in some of the ground beef/ onion mixture. Add some grated cheese. Roll up and place crease side down in the pan on top of the small amount of sauce. Repeat with other tortillas. Layer more grated cheese on top of the enchiladas. Pour the rest of the sauce over the top. Bake 350 degrees for about 45 minutes.