Christmas or Holiday Enchiladas with Dried Fruit and Walnuts

Since several days before Christmas, my home has been bustling with family activities, in anticipation of holiday celebration.  This afternoon, the last of my family, who had traveled here, set out for home.  My house is very quiet, once again. 

It's been neat spending the last hour or so, downloading pictures taken during joy-filled days, and reliving experiences, especially with FOOD. 

There was a dish I conjured in my imagination, which I tried out on family.  Some are almost always willing guinea pigs.  We were a fortunate lot, in that it worked out, and was pleasant to the taste.  Here's the photo, and the recipe we ended up labeling the "Christmas Enchiladas." But, I suspect they would be good most any time.

Ingredients:

• 2 lbs. lean ground beef
• 1 small onion chopped
• 2 medium Poblemo peppers fire-roasted, peeled, and chopped
• ½ cup dried pineapple & mango, finely chopped
• ½ cup chopped walnuts
• 1 dozen flour tortillas
• Pomegranate seeds for garnish

Ingredients For the Sauce:

• 2 cans Campbell’s Cream of Chicken Soup
• 8 oz Mexican Crema or Sour Cream.
• 2 tsp. Black Walnut Extract

In large skillet brown the ground beef with onion. Add chopped Poblemo peppers, dried fruit and walnuts. Continue cooking over medium heat, until all ingredients are well blended. Drain oil/grease from the mixture.

While cooking the above, you can begin the sauce. In a saucepan, add the 2 cans of Cream of Chicken Soup, Crema or Sour Cream, and the Black Walnut Extract. Add only enough water to bring the sauce to a nice consistency - about 1 soup can full only.

Spoon the filling into tortillas and roll. Place in casserole dishes. Ladle sauce on top of each enchilada until fully covered.

Bake covered at 325º for 45 minutes, or until fully heated.

Serve with Pomegranate seeds sprinkled on top!