For sauce:
13 oz. mild green chile (such as Bueno, from the freezer chest)
13 oz. hot green chile (such as Bueno, from the freezer chest)
1/2 onion, diced
1/4 - 1/2 t. ground cumin
1/4 - 1/2 t. garlic powder
14 oz. can diced tomatoes, with juice
15 oz. can tomato sauce
bring to a simmer while you roll the enchiladas
For filling, combine in large bowl:
32 oz. Monterey Jack cheese, grated
32 oz. medium or sharp Cheddar cheese, grated
1 - 2 green bell peppers, chunked
1 onion, diced
16 oz. sour cream (regular or fat free)
42 - 44 white corn tortillas, slightly frozen (preferably slightly
frozen, but not necessary. If the tortillas are slightly frozen, they
won't crack.)
Place about 1/4 c. enchilada filling in a tortilla and roll, place in a large baking dish. Roll until you run out of filling. Pack the enchiladas in.
Topping:
16 oz. cheddar (medium or sharp), grated.
Top the enchiladas with the sauce, then with the cheese topping. Bake @ 350 degrees until bubbly and beginning to brown, at least 30 minutes, cooking time varies depending on your oven.
Serves about 10 - 18
Can be made ahead and frozen before baking.
Adjust proportions for smaller groups. Or use the part of the filling and sauce you need and freeze the rest.
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