"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Green Chili Enchiladas, by Jessica Bortner, is from Cooking with the Quigleys,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
12 tortilla shells 2 lbs beef 1 medium onion diced 1 tostido con queso cheese sauce with chilies OR 1 lb Velvetta cubed. 1 small jar palmettos diced and drained (optional) 1 small can green chilies diced 3/4 cup milk 1 can cream mushroom soup 1 can cream chicken soup
Brown beef and onion, drain fat. In sauce pan melt cheese, milk, and soups. Add chilies. Add half of sauce mixture to beef mixture. Fill tortillas and roll place in casserole dish. Top with 2nd half of cheese mixture. Bake 350 30 minutes.
I like to fill tortillas a little on the light side and put 8 in a 9 x 13 dish and then 4 in 8x8 dish and then freeze the smaller. I've also used this recipe for food exchanges with lots of great feedback. Enjoy.
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