Over a Cup of Coffee: Enchilada recipes appeal to both hot and mild tastes | CraigDailyPress.com

Over a Cup of Coffee: Enchilada recipes appeal to both hot and mild tastes

Diane Prather/For Craig Press

I don't know anyone who doesn't like enchiladas. My family loves them — all kinds of Mexican dishes for that matter — and the spicier, the better. I do not like spicy, so I usually use mild ingredients. However, I've found that, even mild enchilada sauce results in a rather hot casserole. Perhaps it's the combination of the sauce and green chilies.

Anyway, this week's column features two enchilada recipes, one with enchilada sauce and one without. These recipes are from my old cookbook that no longer has back or front covers.

Sour cream enchiladas

12 corn tortillas

4 cups diced cooked chicken

2 (10 1/2 ounce) cans cream of chicken soup

Recommended Stories For You

1 (4-ounce) can diced green chilies

1 pint sour cream

1 small bunch green onions and tops, chopped

1 pound shredded Cheddar cheese

Wrap the tortillas in a damp towel and warm in a microwave oven until soft. Make the filling by combining the chicken soup, chilies, chicken and sour cream. Place two tablespoons of the filling, one teaspoon of cheese, and one teaspoon of green onions on a warm tortilla. Roll the tortilla. Place seam side down in a greased 9-by-13-inch casserole dish. Do the same for the rest of the tortillas. Pour the remaining filling over the tortillas. Sprinkle with remaining cheese. Cover with foil. Let stand in the refrigerator for 24 hours. The next day, bake at 350 degrees for 1 to 1 1/2 hours or until bubbly. Makes eight to 10 servings.

Skillet enchiladas

1 pound ground beef

1/2 cup chopped onion

1 (10 1/2-ounce) can cream of chicken soup

1 (10-ounce) can enchilada sauce

1/3 cup milk

2 tablespoons mild chopped canned green chilies

8 frozen, canned, or homemade corn tortillas

1/2 cup cooking oil

2 1/2 cups shredded cheddar or American cheese

In a 10-inch skillet, brown the ground beef and onion; drain excess fat. Stir in soup, enchilada sauce, milk and chilies. Reduce heat, cover and simmer for 20 minutes, stirring occasionally. In a small skillet, dip the tortillas in hot cooking oil until limp. Drain. Reserving 1/2 cup of cheese, place 1/4 cup of cheese on each tortilla. Roll up tortillas. Place in the meat sauce, cover and cook through until heated through, about five minutes. Sprinkle with reserved cheese, cover and cook until the cheese melts, about one minute. Makes four servings.

Do you have recipes you would like to share with readers? If so, please send them to me at PO Box 415, Craig, CO 81626, or call me at 970-824-8809.