Enchilada Casserole (Shalene)

Ingredients:

1 lb. Ground Beef

1 medium Onion Chopped
1 Package Taco Seasoning
1 can Tomato Sauce
1 can Kidney or Black Beans (drained)
2 cups Mexican blend shredded cheese
Dozen Corn or Flour Tortillas

Directions:
Brown hamburger and onion then drain. Add taco seasoning and tomato sauce and drained beans.  Rip tortillas and place in a 9" X 13" baking dish.  Layer with meat, cheese, and more ripped tortillas; twice. End with a final layer of cheese.
Bake in a preheated 350 oven for 20 minutes or until hot and bubbly.

Enchilada-zagna (Emlyn)

2 to 3 cooked, boneless, skinless chicken breasts cut into small pieces
1 28 oz can or 2 15 oz cans mild red enchilada sauce
1 8 oz container sour cream
1 12 oz can evaporated milk
2 cups shredded cheddar cheese
1 4 oz can diced green chilies, undrained
1 pkg (12 tortillas) 7 inch corn tortillas

*Grease 13 x 9 inch baking dish
*Combine enchilada sauce and sour cream
*Combine evaporated milk, cheese ,and chiles in medium saucepan.
Cook over medium heat until cheese has melted and mixture is smooth.

(Will be runny)

*Spread 1 cup enchilada sauce mixture on bottom of baking dish.
* Layer: 4 tortillas

1 cup enchilada sauce mixture
1 1/2 cups chicken
1 cup cheese sauce
*Repeat layers

*Top with remaining tortillas, enchilada sauce mixture, and cheese sauce
*Cover with foil. Bake at 350 degrees for 40 minutes.
Uncover. Cool 10 minutes before serving.

Flour Tortillas (Emlyn)

http://www.texasrollingpins.com/tortillarecipe.html

Ingredients:
3 cups unbleached flour
2 tsp. baking powder
1 tsp. salt
4-6 Tbsp. vegetable shortening or lard
about 1 1/4 cups warm water
Mi Abuelita Elvira Gonzalez Leal
Instructions:

Mix dry ingredients in a large bowl.

Add vegetable shortening or lard. Or use a combination of half lard, half shortening.
Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned
way and use your hands.

Next add warm water a little at a time until your dough is soft and not sticky. You do
not need very hot water.

Knead the dough for a few minutes.

Now you will pull off pieces of dough to form about 12 small dough balls. Let them
rest for at least 10 minutes, longer if you like.

This is a good time to heat up the comal. You will want to set it at medium to high
heat. If it is too hot the tortillas will cook too fast.

Now you can roll out the dough with your tortilla rolling pin or palote. It is a good
idea to dust each ball with a little flour just before you roll them out. Lay the palote
in the center of the dough ball and roll up, center and roll down. It is good to lift the
dough and turn it. Again, rolling pin in the center and roll. Roll them out fairly thin.

Lay your tortilla on the hot comal. It takes just a few seconds to cook. Flip to the other
side. When they are done it should have lots of nice brown speckles. Place them in a
towel. If you would like you can use a tortilla warmer to keep them warm longer.
They are ready to be served!

If you need any of the equipment to make flour tortillas, try our authentic tortilla kit.

It is well worth the effort to make homemade tortillas! Enjoy!

Chicken Enchiladas (Emlyn)

Ingredients:
1 ½ C sour cream or plain yogurt
2 cans cream of chicken soup
1 7 oz can diced green chiles
1 10 oz can mild enchilada sauce
3 C chopped or shredded cooked chicken
12 corn or flour tortillas
1 ½ C shredded cheddar cheese

Directions:
In a large bowl mix sour cream, soup, chiles, and enchilada sauce.
In a 9x13 baking pan, place 1/3 mixture in bottom of baking dish, mix 1/3 in with cooked chicken, roll meat and some cheese in each tortilla, place side-by-side in dish, and cover with remaining 1/3 of mixture. Top it off with the remaining cheese.
Cover with foil and bake at 350°F for 45 minutes or until heated through.

Taco Soup (Emlyn)

1 pound hamburger
1 packet Taco Seasoning
1 quart home-bottled tomatoes (undrained)
1 can kernel corn (undrained)
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed

cheese, sour cream, guacamole, tortilla chips

Brown hamburger in large pot. Drain grease and stir in taco seasoning. Add tomatoes, corn, black beans and kidney beans. Serve warm with cheese, sour cream, guacamole and tortilla chips. This recipe makes enough for 4-6 people with some leftovers. Water can be added if you need more servings or like a thinner consistency.

Bean Chalupa (Emlyn)

Bean Chalupa
Megan Kroff

7 cups water
1 large onion
1 T. cumin seed ground
2 T. chili powder
4 lb. pork loin center rib roast
16 oz. pinto beans dry
1 T. salt
4 oz. chili pepper chopped
1 t. oregano

Combine all ingredients in the order listed in large dutch oven, or crock pot. Cover and cook in oven at 300 degree for 5 hrs. or crock pot all day. 30 minutes before serving, shred roast. Take out remaining bones and fat. Return to oven or crock pot (lid back on) while you prepare lettuce, tomatoes, and grated cheese. Serve on nacho chips crushed on a plate and top with cheese, lettuce, tomatoes, sour cream and salsa. Like a salad.

Chicken Enchiladas (Jai)

Boneless chicken (cooked and shredded)
1 small can green chiles (diced)
16 oz sour cream
1 can of cream of chicken
1 can of enchilada sauce (may need 2 cans)
Tortillas
Cheese
1 can of refried beans (optional)

Turn oven on to 375. In a bowl mix chiles,sour cream, cream of chicken.
Add in cooked chicken. Pour half of enchilada sauce in bottom of large baking pan.
Put about a teaspoon full of refried beans on the tortilla.(spread slightly) Put a scoop of chicken mixture on top of refried beans. Roll tortillas, place in the baking pan.
Pour rest of enchilada sauce on top of tortillas. Then sprinkle generously with CHEESE! Bake for 30-60 min.