• 1 can cheddar soup
• 1/2 c. milk
• 1 jar (16 oz.) salsa
• 1 bag (7 oz.) tortilla chips
• 1 can (16 oz.) refried beans
• 1 c. shredded cheddar
• 1 or 2 jalapeno chiles, thinly sliced
Preheat oven to 400 degrees. In 13×9″ pan stir undiluted soup with milk, spread evenly. Top with half salsa and half chips. Carefully spread beans over chips. Top with remaining chips and salsa. Sprinkle with chiles and cheddar.
Bake for 20 minutes or until hot.
January 15, 2009
Nacho Casserole
Guacamole
• 3 avocados, coarsely mashed
• 1 plum tomato, diced
• 1/4 cup diced onion
• 1 large jalapeno pepper, seeded, diced
• 1 Tbs. chopped cilantro
• lime juice
• ½ teas. salt
Mix all. Chill.
January 1, 2009
Flour Tortillas
• 1 cup flour
• 1/2 teaspoon salt
• 1/4 cup shortening
Mix until blended, like pie dough. Add just enough water to pull dough together. Divide in pieces and roll out. Cook in hot pan until golden brown on both sides. (Dad doesn’t use any shortening in his tortillas and they are great – the shortening makes it a little easier to roll them out)
October 26, 2008
Chicken Enchilladas
- 12 small flour tortillas
- 1 small chopped onion
- 2 cans cream of chicken soup
- 1 small can chopped green chilies
- 1 pint sour cream
- 1 pound grated monterray jack cheese
- 3 cups cubed or thinnly sliced cooked chicken
- 2 cups milk
Combine soup, sour cream, milk, and chilies. Heat until bubbly. All all but 1 cup of the cheese, all the chicken and onion. Using a large greased pan (9×13 is not big enough, but could use a 9×13 and a 9×9), put a little sauce in the bottom. Take a tortilla, put sauce in the middle in line from one side to the other, roll and place seam side down in pan. Place side by side until all tortillas are filled, saving some sauce for the top. Pour remaining sauce over tortillas and top with rest of cheese. Cover with foil. Bake at 375 degrees for 15-20 minutes. Can refrigerate and cook later, but for 1 hour.
October 23, 2008
Hometown Enchilada Sauce
- 2 ½ cups hot water
- ½ tsp salt
- 1/4 tsp oregano
- 1/8 cup butter
- 1/8 cup chili powder
- 1/4 tsp garlic salt
- 1/4 cup tomato paste
- 1/4 cup flour
Mix all except butter and flour, bring to boil. Melt butter in separate bowl and add flour. Add to boiling mixture.
Casa Melinda Enchilada Sauce (Mild)
- 4 cups water
- 1/4 cup tomato paste
- 1 ½ ounces butter
- 1 tsp salt
- ½ tbs chile powder
- ½ tbs paprika
- 1 tbs beef base
- little cheyene pepper
Bring to boil, then add in a separate container:
- 1 cup water
- 1 cup flour
Pour in, stir until thickened.