Monday, June 30, 2014

My Ma's Green Enchiladas Revamped

Dear Mom,

Don't hate me, but I changed your enchilada recipe. I really don't understand why you never told me that Velveeta is not real cheese. After all these years of thinking it was some super fancy, nutritious, gourmet,  soft cheese, I was mortified to learn that my cheese of choice is actually not cheese. Since my best recipes started with your cooking, I had to change this recipe to include more real cheese. I made it for several of my friends and they all went crazy over it and have essentially hounded me to give them the recipe. So, here it is. I hope you can find it in your heart to forgive me for changing it. Thanks for teaching me how to cook and how to love people by feeding them really good (cheese) food. Teehheeehhee.

Love you forever,

Green Enchiladas

2 dozen soft taco or fajitas sized flour tortillas
1 large onion, chopped
1 large bell pepper, chopped
about 4-6 cups shredded colby jack
1 pound ground beef
1 pound chorizo
6 tablespoons butter
6 tablespoons flour
3-4 cups whole milk or half and half
medium sized can chopped green chiles (or chopped jalapenos if you're brave)

Brown meats with onion and bell pepper. Drain. Make the cheese sauce by melting the butter on the stove, then stir in the flour to form a paste (over medium heat) and very gradually add the milk, about a cup at a time and then add about 2-3 cups cheese at the end, then add the chiles. You can tweak the sauce as you prepare it. You want it pourable, but not too soupy. It's kind of like a really simple cheese dip. Set that aside and stuff the enchiladas. Fill each tortilla with about 1/4 cup meat mixture and a 1/4 (or less) cup of cheese. Line them up in every 9x13 pan you possess and drown them in cheese sauce. Bake at 325 for thirty minutes. Serve with sour cream, just in case you need more dairy in your diet. These freeze excellently. Enjoy! Throw a party and feed your people!

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