Cooking with Katherine: Smothered Enchiladas
This is such an easy recipe I just had to give it to you. Pick up a box of Spanish rice to go with it or you can make you very own. Top it off with your favorite garnishes, and talk about good! If you would like to try this casserole out this coming Monday, Aug. 22 from 5-8 p.m. It will be ready with all kinds of other wonderful Casseroles and Appetizers. Yes, we are kicking off our Grand Opening for “Casseroles to Go and Catering Events,” so come sample some great food that evening. If you have not come to one of our cooking classes, please come check us out at 2908 MacArthur Dr., in the Sweet Temptation Bakery building here in Orange. Happy Eating!
2 lbs. of ground beef
1 (1 ¼ oz.) package mild taco seasoning mix
1 (4.5-oz.) can chopped green chiles, divided
2 (10 ¾ oz.) cans cream of chicken soup
1 (16 oz.) container sour cream
8 (8in.) flour tortillas
2 cups (8oz.) shredded Cheddar cheese
Garnishes: Salsa, sour cream, green onions, guacamole, black olives.
Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink, drain. Stir in taco seasoning mix and half of chopped green chiles; set aside.
Stir together remaining green chiles, soup, and sour cream. Pour half of soup mixture into a lightly greased 13×9-inch baking dish.
Spoon beef mixture evenly down centers of tortillas; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.
Bake at 350 degrees for 25 minutes or until thoroughly heated. Garnish, if desired.
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