Originally Answered: Got any Mexican food recipes?
I have a recipe for Enchilada casserole & spanish rice for you below:
Enchilada Casserole, aka Stacked Enchiladas
2 lbs lean ground beef, 15% fat, or 8 boneless, skinless chicken breasts, cut into small pieces
1 large can Las Palmas green chili sauce, yellow label (if you choose medium, your enchiladas will be on the spicy side.)
16 oz or larger container of sour cream, any brand
1 4 cup package pre-shredded mexican blend cheese, any brand
1/2 red, brown or white onion (or 5 Tblsp minced dried onion)
Garlic powder, black pepper, seasoned salt
36 count package corn tortillas, white or yellow corn
2 cans pre-sliced black olives, if desired, drained
Brown ground beef & onion in frying pan, draining all grease. Season to taste with garlic powder, seasoned salt & black pepper. If using chicken, bake in oven for 35 mins for thawed breasts, If slightly frozen, bake for 45-50 mins, cutting in the center to check if done.
In a large bowl, pour green chili sauce in & add sour cream. Blend with spoon well to remove all sour cream lumps. In a tall, white pyrex dish with lid, line bottom of dish with 4 corn tortillas, overlapping them & getting to the edge of the dish as best as possible. Spoon sour cream sauce onto tortillas. Using a different spoon, spread hamburger or chicken over sauce. Sprinkle cheese over meat. If using olives, sprinkle them here too. Cover with 4 more corn tortillas to form another layer. Repeat sour cream sauce, meat, cheese, olives & tortillas until done. Press down gently between layers to ensure plenty of room before spooning on sour cream sauce. If you reach the top & have tortillas as last layer, spoon sour cream sauce over top, cheese & olives. Cover with lid & microwave for 15 minutes. Watch for bubbling over sauce.
Serve with refried beans, spanish rice & salad.
This recipe came from my great-grandma & has been used by 3 generations so far.
1 cup white long grain rice
2 cups water
2 garlic cloves
extra virgin olive oil, about 4-5 Tblsp
1 8 oz. can tomato sauce, any brand
1/3 red, white or brown onion
1/3 bell pepper, optional
1/3 celery, optional
In a saucepan, pour in olive oil, using just enough to coat the bottom lightly. Pour rice in & garlic cloves. Brown rice lightly, stirring often using a plastic or silicone spoon. Slowly add water, tomato sauce & onion. If using bell pepper and/or celery, add them now too. Shake seasoned salt on top, about 3-4 light to medium shakes. Stir gently with plastic or silicone spoon. Cover with pan lid. Reduce heat to low, or if stove knobs have numbers, reduce to 4. Set timer for 20 minutes. Check in 10 minutes to see how rice is cooking. It should be boiling gently. Check again in 5 minutes. If rice looks dry, it's done. If not, let it cook another 5 minutes. Garlic cloves can be served inside rice. I usually take them out & place them on top so that no one who doesn't like garlic get them on their plate.
Serve rice with enchilada casserole, tacos, tostadas, or inside burritos.
I don't know how to make chimichangas. Sorry.