MENU:   Beef Enchilada Casserole, Green Chicken Enchilada Casserole

                 Side dishes:     Spanish Rice       Pinto Beans

Beef Enchilada Casserole

6-6.5 lbs lean ground meat    3 onions    6 cloves garlic    4lbs cheddar cheese

3-4oz green chilies      6-14oz tomato sauce       salt/pepper          1T cumino

1/2 bunch fresh cilantro   3 T chili powder    1T paprika    30 corn tortillas

In 14” deep or 16” dutch oven cook meat, chopped onions, crushed garlic, salt and pepper to taste.  Drain off excess fat.  Add  1/2 cheese, chilies, sauce, cilantro leaves, spices and bite size pieces of tortilla.  Mix well.  Cover with lid.  Set on 12 coals and 20 on top.  Cook for 30-45 minutes or till bubbly and tortillas are soft.  Monitor coals.  When almost done add rest of cheese to top and finish cooking.  Top with rings of jalapeno for garnish,  

Green Chicken Enchilada Casserole

8-10 chicken breast course ground    2 onions    8 cloves garlic    2lbs jack cheese

5 cans green chilies    2 cans cream of chicken soup    2 cans cream of onion

large container sour cream    30 corn tortillas  2 cans Hatch green sauce

1T chili powder    2T cumino    Salt/Pepper

Grind chicken using chili meat size disc.  In 14” deep or 16” dutch oven cook chicken, chopped onions, crushed garlic, salt and pepper to taste.  Drain off excess liquid.  Add 1/2 cheese, green chilies, soup, sour cream and bite size pieces of tortilla.  Mix well.  Remove 1/2 mixture from dutch oven.  Smooth over contents in oven and top with 1 can of Hatch green sauce and 1/2 remaining cheese.  Place remaining mixture in oven  Top with other can of Hatch green sauce.  Set on 12 coals on bottom and 20 on top.  Cook 30-45 minutes or till bubbly and tortillas are soft.  Monitor coals.  When almost done add rest of cheese to top and finish cooking.  Garnish with strips of fresh jalapeno. 

Cheatin’ Spanish Rice

1 onion    small bell pepper    small red pepper    2-14oz tomato sauce 

8 c chicken broth     1T cumin     salt/pepper      3 Roma tomatoes

One box Minute Rice (7-8 cups)

In large pot or 12” dutch oven saute chopped onion and peppers.  Add sauce, broth, spices and chopped tomatoes.  Bring to good boil.  Add minute rice, stir together.  Put a lid on pot and let sit 5-10 minutes.  I call this Cheatin‘ cause of the minute rice - but it is so easy and yummy! 

Pinto Beans

Everyone has their way of cooking pinto beans - and I love them all!

Pick and rinse beans.  Add water to cover at least 2”.  Soak beans overnight.  Add more water if necessary.  Slow cook with sliced onion, thin bacon pieces, lots of crushed garlic, and salt/pepper to taste.  Stir periodically and add water when necessary.  Done when beans are tender.  When the beans are cooked I add fresh cilantro leaves and chopped Roma tomatoes.  The hot beans will wilt the cilantro and the tomato is not mushy.  Most people add jalapeno in the early cooking for some kick, also. 

    

NOTES:

These recipes are the best interpretation I can give - you may need a bit more cheese or add more spices to suit the flavor.  I taste as I go and eyeball proportions.  Have fun making it your own!

    

EAT, WHEEL AND BE MERRY!