Sunday, January 8, 2012

his and hers enchiladas

I have a yummy recipe for Green Chili Enchiladas. They are super high in calories and fat. But don’t worry. I worked out at the Y just so I could indulge in this yumminess!

Start by browning 1 1/2 lbs ground beef and 1/2 cup chopped onions.


Then add 1 can diced green chilies. Salt and pepper to taste.


If you’re wondering about my title, here’s where the “his and hers” comes in. For the normal recipe, add 2 cups jack cheese.


But if you happen to be married to a super weird husband who, like mine, has boycotted all cheeses other than mild cheddar and mozzarella, you can split the ground beef mixture in half. Add 1 cup jack cheese to the yummy enchiladas and 1 cup cheddar cheese to the satisfactory batch.


Spoon mixture onto tortillas. I used burrito size and made 4 of each type.


Roll up and place in a lightly sprayed pan.


For the delicious enchiladas, melt velveeta cheese, cream of chicken soup and diced green chilies on the stove. Pour over enchiladas.


For the picky eater’s enchiladas, pour cream of chicken soup over enchiladas. Sprinkle with diced green chilies and cheddar cheese.


Bake at 320 for 30 minutes.





Voila…everyone is happy!

Here is the original recipe (modified by me to accommodate my own pickiness):

Green Chili Enchiladas

1 1/2 lbs ground beef
1/2 cup chopped onion
2 cups shredded jack cheese
2 cans diced green chilies
8-12 tortillas
1 lb. Velveeta
1 can cream of chicken soup

Brown ground beef and onion. Drain. Add salt and pepper to taste, 1 can green chilies and jack cheese. Spoon 3 T beef mixture onto tortilla. Roll up and place seam down in lightly sprayed 9 X 13 pan.

Heat Velveeta, cream of chicken soup and 1 can green chilies on stove until cheese is melted. Pour over tortillas.

Bake at 320 for 30 minutes.

This recipe, as written, is a full batch of 8-12 enchiladas.

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