There is one thing my hungry family enjoys eating during the holidays. It is "Christmas Enchiladas."
This is a dish I conjured with a little imagination. Once I tried it out on my family (who are almost always willing guinea pigs) several years ago, it became a popular holiday staple.
Here's the photo, and although we have labeled them "Christmas Enchiladas," I suspect they would be good most any time.
On this special evening, I wish all of you the Merriest of Christmases!
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!
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