"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Green Enchiladas (Tacos Harahacerors) Recipe

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This recipe for Green Enchiladas (Tacos Harahacerors), by , is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nora Chew
Added: Saturday, October 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
7oz can Ortega whole chilies;
l lb. can whole, peeled tomatoes & juice; 2 tsp. salt; minus 1 C of lard (or whatever oil you prefer);
1/2 C milk; 1 small brown onion, chopped fine;
1/4 lb. jack cheese,(or more), shredded;
1 doz corn tortillas;
8 oz sour cream (or less).
1 avocado
Optional-add fresh crab meat to filling

Directions:
Directions:
SAUCE: Mix & work with fingers to break up - Ortega chilies & tomatoes. Add 2 tsp. salt. Heat 1 T lard & pour sauce into it. Bring to boil (not vigorous). Add 1/2 c milk & bring to boil again. Remove from heat.
TORTILLAS; melt 3/4 c lard in frying pan. Dip corn tortillas, 1 at a time, on both sides. (med. heat; heat through but not crisp). Remove to plate.
FILLING: Combine chopped onion with the shredded jack cheese. Fill each tortilla with 1 spoon each, cheese-chili mixture and roll up. Place in dish, close together to hold shape. Pour remaining sauce over enchiladas.
HEAT for 10 minutes in 350 oven. Serve garnished with sour cream & avocado slices.
OPTION: add cooked, shredded, crab meat to filling. Ummm!

Number Of Servings:
Number Of Servings:
12 enchiladas/6 people
Preparation Time:
Preparation Time:
1 hour, + or -
Personal Notes:
Personal Notes:
Recipe was from one of our recipe club dinners, Irma Powell's. The only vegetarian dish I make.

 

 

 

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