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Thursday, June 23, 2011

Penny's Zesty Enchilada's

Years ago when I was sick, one of my neighbors brought over dinner. I remember LOVING her tasty dish and wanting to know what it was, so I asked her for her recipe. She was a fabulous cook and was always whipping up fancy little numbers in her kitchen...this one was no exception. From the time I got her recipe, my family was always requesting this for dinner...it quickly became a family favorite and has continued to be so.

Penny's Zesty Enchilada's
Source: Family recipe

Approximately 16-18 tortilla shells (we like corn shells, but you can use flour if you prefer)
1 1/2 lbs ground beef, cooked and drained
3-4 c. grated cheese (more or less according to your likes)
1 c. sour cream
1 can cream chicken soup
1 1/2 c. green enchilada sauce
1 small can diced green chilies

Cook meat, drain and set aside. In a large frying pan, with a small amount of cooking oil, brown tortilla shells (this helps them to not be so stiff when rolling the meat and cheese up in them). Place a small amount of meat and cheese down the center of the cooked tortilla shell, roll up and place in a greased 9x13 baking pan. Continue until all shells are rolled and pan is filled. Set aside.

For sauce~ In a medium saucepan, combine cream chicken soup, green enchilada sauce, sour cream and green chilies. Heat until warm, stirring so that it won't scorch. Pour over prepared enchilada's and top with remaining cheese...add more cheese if you need or WANT it (the more the better I say). Cover and bake at 350 degrees for 25 minutes. Serve with a dollop of sour cream if desired.


1 comment:

  1. Love it! I'm making dinner right now and just jumped on to get your jalapeno popper recipe to make them as a side to... THESE enchiladas! I love having your cook book, I love your blog and I love you!