Our Family Recipes
4 cups water
1 /4 cup tomato paste
1 1/2 ounce butter or margarine (3 TBS)
1 teaspoon salt
1/2 Tablespoon chili powder
1/2 Tablespoon paprika
1 Tablespoon beef base
Dash cayenne
Add all ingredients in a pan and bring to a boil.
Mix 1/2 cup flour with 1 cup water. Add to boiling sauce till thick. You may need a little extra.
Combine soup, sour cream, and chillies. Heat until bubbly. Add all but 1 cup of cheese, chicken, and onion. Using a large greased pan (9X13 isn’t large enough so use larger or 9X13 and a smaller one also), put a little sauce on the bottom of the pan. Take tortilla and put sauce in middle in line from one side to other, roll and place seam side down in pan. Place side by side until all tortillas are filled. Pour remaining sauce over tortillas and top with rest of cheese. Cover with foil. Bake at 325 for 15-20 minutes.
*Can be made ahead and refrigerated, then cook covered for 1 hour.
SAUCE
4 cups water
1 /4 cup tomato paste
1 1/2 ounce butter or margarine (3 TBS)
1 teaspoon salt
1/2 Tablespoon chili powder
1/2 Tablespoon paprika
1 Tablespoon beef base
Dash cayenne
Add all ingredients in a pan and bring to a boil.
Mix 1/2 cup flour with 1 cup water. Add to boiling sauce till thick. You may need a little extra.
Lightly fry corn tortillas in oil. (about 15 tortillas)
Coat bottom of glass pan with sauce.
Pour some sauce on a plate. Put 1 tortilla in sauce. Flip. Add grated cheese. Roll. Place in 9X13 pan. Repeat. You may want another smaller pan too.
Pour remaining sauce over tortillas in pan. Bake at 350 degrees for 20 minutes or until warm and bubbly.
We usually do 1 1/2 times recipe for our family and do more shells and use two pans. It just depends how saucy you like it.
Ingredients:
Melt butter in large skillet; add fajita seasoning, onions and celery. Saute for 5 minutes over medium high heat. Remove from heat and mix in chicken and cream cheese, stirring to blend well. In a microwave safe bowl, melt cheeses and mix in tomatoes and milk until creamy. While you are preparing sauce in microwave, place a couple of heaping tablespoons of chicken mixture on each flour tortilla a roll up. Place in greased 9×13 inch pan, seam side down until pan is full. Pour sauce over enchiladas. Can top with chopped olives, green onions, sprinkle with additional spices such as cumin or chili powder, if desired. Bake at 350 degrees for 30 minutes or until heated through. Serve with salsa, sour cream and a green salad on the side.
1 can cream of chicken soup
½ cup sour cream
1 cup picante sauce
2 tsp. chili powder
2 cups cooked chicken
½ cup Monterey Jack Cheese
Tortillas
Stir soup, sour cream, picante sauce, and chili powder. Mix chicken, cheese, and 1 cup of sauce. Pour sauce on bottom of 9X13 pan. Put sauce with chicken in tortillas. Cover with sauce and cheese. Bake 350 for 20 min. or until bubbly