"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Mexican Made Simple Enchiladas Recipe

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Mexican Made Simple Enchiladas image
Juliet "Julie" Burgess with her niece Molly (#10) and Sydney her step-niece

 

This recipe for Mexican Made Simple Enchiladas, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Juliet Burgess
Added: Monday, May 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 to 2 1/2 c. shredded cooked turkey or chicken
1 (14 1/2-oz.) can diced tomatoes
1 (15-oz.) can black beans
1 1/2 c. salsa (I got Pace Picante)
3/4 c. shredded Colby Jack and Monterrey Jack cheese
1/2 c. sour cream
3 green onions, chopped
1/2 c. chopped fresh cilantro
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. black pepper
8 tortillas, corn or flour
1 tsp. hot pepper sauce

Directions:
Directions:
Heat oven to 375. Lightly coat a 3 qt. rectangular baking dish with cooking spray. Set aside. For filling, stir together turkey, half the tomatoes with juice, beans, 1/2 c. salsa, 1/2 c. cheese, sour cream, onions, cilantro, cumin, salt and pepper. Spoon about 2/3 c. filling on each tortilla. Roll tortillas; place, seam side down, in dish.

For sauce, stir together remaining tomatoes and juice, salsa, and hot pepper sauce. Spoon over enchiladas. Cover dish with foil and bake 30 min. Uncover and top with remaining cheese and bake 5-10 min. more until cheese is melted. Sprinkle with chopped onions and cilantro.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Prep time 20 min., cook 30 minutes
Personal Notes:
Personal Notes:
Juliet is the daughter of Ronnie Burgess and the step- daughter of Virginia Burgess. She is the granddaughter of the late Joe & Nell (Hollenshead) Burgess.

 

 

 

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