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Dear Reader,
I wanted a chicken chimichanga the other day, and when I ordered one at my favorite Mexican restaurant, I expected it to taste just like it did the last time I ordered it--but it didn't. I hate it when that happens.
I realize that the chef at the restaurant might get bored cooking the same thing, the same way, day in and day out, but I never get tired of eating his chicken chimichanga--the way it used to be. We had a discussion, the chef and I, but he swore on the Culinary Bible that he never changed a thing. However, I still have my doubts. So in the meantime, while we're haggling over the fine points of his recipe,
I've switched to enchiladas.
A friend of mine gave me this recipe. She says it's a good one. Let me know if you try it.
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SMOTHERED ENCHILADAS
2 pounds of ground beef
1 (1 1/4 ounce) package taco seasoning mix
1 (4.5 ounce) can chopped green chiles, divided
2 (10 3/4 ounce) cans cream of chicken soup
1 (16 ounce) container sour cream
8 (8-inch) flour tortillas
2 cups (8 ounces) shredded Cheddar cheese
Garnishes: Homemade Salsa, sour cream, green onion curls, chopped
fresh cilantro
Brown the ground beef in a large skillet, stirring until it crumbles
and is no longer pink; drain. Stir in taco seasoning mix and half of the
chopped green chiles; set aside.
Stir together remaining green chiles, soup, and sour cream. Pour
half of soup mixture into a lightly greased 13 x 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. Makes
8 servings. (Note: you can use half the amount of cream of chicken soup
and sour cream, depending on how "smothered" you like them.)
HOMEMADE SALSA
1 (10 ounce) can diced tomatoes with green chiles
1/2 small red onion, finely chopped
1/4 cup chopped fresh cilantro
1 teaspoon cumin
1 teaspoon lemon juice
Combine all ingredients. Cover and chill until ready to serve.
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