|our enchiladas just before baking.|
This recipe was developed by my husband and I while we were dating. We were off to his family reunion and were in charge of dinner. The two of us were standing in Wal-mart trying to decide what to make. We decided on dutch oven enchiladas. We started putting stuff in the cart. When we got to camp we started putting stuff in the pot, each of us adding until we had a pretty good mix for the filling. We looked at each other and after dinner and said "We have to remember what we put in this it is pretty good" Two years later we entered it into the Freedom Fest Dutch oven cookoff. This recipe is adapted for indoor or outdoor cooking.
Large can green chile enchilada sauce (24-28 ounce size)
1 pound grated cheese
1 dozen 12 inch tortillas
Brown 1 1/2 pounds ground beef with
1 medium onion chopped
about 1/2 teaspoon garlic powder
When browned add
1 small can sliced olives (drain off the liquid)
1 small can sliced mushrooms (drain the liquid)
1 small can (4 ounce) diced green chile juice and all
1 packet taco seasoning mix
about 1/4 cup of green chile enchilada sauce
sour cream 1/2-3/4 cup
Simmer the filling until it is thickened up and will hold together in the tortillas. Taste for seasoning and add salt and pepper if needed.
Pour a small amount of the sauce to cover the bottom of a 14-16 inch dutch oven. Or of you are cooking inside pour a small amount of sauce into the bottom of a 9x13 baking dish.
Fill the tortillas with the meat filling and a bit of cheese. Roll tightly and place in the pan.
Top with a nice amount of sauce. (If they are swimming in sauce they get to soggy.)
Top with cheese and sour cream if desired.
Bake in a 325 oven for about 15-20 minutes until hot and bubbly. If cooking with dutch oven, about 10 coals under and 15 on top of the lid.
let them sit for a few minutes before serving.
As a side note I have quit using the seasoning packets. I have my own spice blend that I use instead. It has salt, a bit of sugar, garlic, onion powder, cumin, a touch of oregano, and paprika.
This post is linked at pennywise platter thursday