We had our small group over last night and in honor of Cinco de Mayo, we went with a mexican food theme and it was delicious. I made enchiladas and guacamole. The great thing about making enchiladas- you can completely assemble them 1-2 days in advance and keep them in the fridge and bake them for about 30 minutes, just before your guests arrive.I also made a Mexican Chocolate Cake for dessert. We had a great time and a great Bible Study!
Mom’s Enchiladas
Sauce:
2 cans cream of chicken soup
1 lb. velveeta
1 small can chopped green chilies
1 small jar chopped pimiento
1 lg can evaporated milk
Filling:
1 lb. ground meat (sirloin)
1 lg. chopped onion
garlic powder
salt
pepper
1 small can taco sauce
10 oz. grated cheddar cheese
24-30 tortillas
2 cans cream of chicken soup
1 lb. velveeta
1 small can chopped green chilies
1 small jar chopped pimiento
1 lg can evaporated milk
Filling:
1 lb. ground meat (sirloin)
1 lg. chopped onion
garlic powder
salt
pepper
1 small can taco sauce
10 oz. grated cheddar cheese
24-30 tortillas
Grated cheese of preference for top (monterrey jack or longhorn)
Combine all sauce ingredients and mix and heat until cheese melts. Brown ground meat with onion, garlic powder, salt and pepper to taste. Add taco sauce and cook until mixture is fairly dry. Remove from heat, cool slightly, add grated cheddar cheese. Dip tortillas in hot grease to soften, then pat dry with paper towel (or warm in microwave). Spoon meat mixture inside and roll. Place in 9x13 backing dish that has had a little sauce spooned in the bottom. Pour remaining sauce over tortillas and top with grated cheese. [Freezes great at this time.] Bake at 350 degrees until bubbly.
Combine all sauce ingredients and mix and heat until cheese melts. Brown ground meat with onion, garlic powder, salt and pepper to taste. Add taco sauce and cook until mixture is fairly dry. Remove from heat, cool slightly, add grated cheddar cheese. Dip tortillas in hot grease to soften, then pat dry with paper towel (or warm in microwave). Spoon meat mixture inside and roll. Place in 9x13 backing dish that has had a little sauce spooned in the bottom. Pour remaining sauce over tortillas and top with grated cheese. [Freezes great at this time.] Bake at 350 degrees until bubbly.
