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Green Enchiladas (Tacos Harahacerors) Recipe

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This recipe for Green Enchiladas (Tacos Harahacerors) is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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