Highdesert Stamper – Artistic Inkspirations

Out here in the southwest, we eat Enchiladas. They can be in various forms and with varying ingredients. You can use RED CHILI or GREEN CHILI, beef, chicken, or vegetarian with just cheese  and the regular veggies that goin in enchliadas (onions, pinto beans, etc).  I didn’t have any chicken thawed out, so I made some rolled beef and been enchiladas with GREEN CHILI sauce.  I made them similar to green chili chicken enchiladas with a cream green chili sauce.

Here are some of the stages of building your enchliadas!!

Browning the meat and onions, garlic : I also mixed in the pinto bean mixture to this mix.. to fill the tortillas with…

Green chili sauce (thickened green chili in a little chicken broth), then stir in the cream of chicken soup

Then roll the enchiladas and top with any leftover filling.  I also layered some pieces of left over tortillas on top before topping it with shredded cheese.My tortillas tore a little (I forgot to soak the tortillas in some chicken broth (or even the green chili mix)..so they cracked a bit when I rolled them.. but hey…they all flatten out and soak up all the chili sauce you pour over the whole dish, top it with cheese and bake for 30 mi til hot and bubbly..

final dish

Serve them with a little salad and you have a complete balanced meal!! I even drained all the excess fat off the ground beef when I sauteed it, to reduce the fat in the dish. If you use Xtra SHARP shredded cheese on the top mix, you can add more flavor and use less cheese! Enjoy! ¡Buen provecho

You can make the same dish meatless, just leave out the beef!! Or change it to chicken, turkey.