Green Enchiladas (From Aunt Novella)


2 lbs. ground chuck
2 tbsp. dried oregano
2 small cans diced green chilis
3 cans cream of celery soup
1 package burrito sized flour tortillas
lettuce-shredded
tomato - chopped
onion-chopped
shredded cheddar cheese
salsa
guacamole
sour cream (optional)

Brown ground chuck in a skillet. When meat is almost browned completely, sprinkle in dried oregano. In a separate saucepan, combine cream of celery soup, green chilis and 1/4 cup water. Heat just until warm and combined well. Spray casserole dish (large size) with cooking spray. Fill each flour tortilla with meat mixture and roll into an enchilada. Fill casserole dish with rolled tortillas, then spread soup mixture on top of the tortillas. Sprinkle top of enchiladas with desired amount of cheese. The more cheese, the merrier. Bake until sauce is bubbly, approx. 30 minutes at 350 degrees. We serve one or two enchiladas, topped with the desired veggies and salsa, guacamole and sour cream. Yum!

The Best Enchiladas Ever!

I'm getting ready to share the easiest, yummiest enchilada recipe ever. We have been making this dish in our family for 40 years...for the record, that's before I was born.

The back story goes like this:

My Uncle Hugh and Aunt Novella moved to Riudoso, New Mexico for Uncle Hugh's new job in the oil field in the 60's. Those were the days before Mexican restaurants on every corner, especially in Oklahoma. Those were also the days when people moved and didn't travel back to see family a lot. Well, when Uncle Hugh was transferred back to Cushing, Oklahoma (the oil pipeline crossroads of the world) the whole family got together for a big party. They had been gone for about 4 years and everyone was so excited to see them. My Mom always told me that all of the family members thought Aunt Novella was so cultured after getting the chance to live in New Mexico. It seemed like another world. Aunt Novella wanted to make a dish for the party, so of course she made a Mexican dish - Green Enchiladas. It was an instant hit! For people used to eating chicken fried steak and fried chicken, enchiladas were so adventurous.

Here's the recipe:

2 lbs. ground chuck

2 tbsp. Dried Oregano

2 small cans diced green chilis

3 cans cream of celery soup

1 package burrito sized flour tortillas

lettuce-shredded

tomato - chopped

onion-chopped

shredded cheddar cheese

salsa

guacamole

sour cream (optional)

Brown ground chuck in a skillet. When meat is almost browned completely, sprinkle in dried oregano. In a separate saucepan, combine cream of celery soup, green chilis and 1/4 cup water. Heat just until warm and combined well. Spray casserole dish (large size) with cooking spray. Fill each flour tortilla with meat mixture and roll into an enchilada. Fill casserole dish with rolled tortillas, then spread soup mixture on top of the tortillas. Sprinkle top of enchiladas with desired amount of cheese. The more cheese, the merrier. Bake until sauce is bubbly, approx. 30 minutes at 350 degrees. We serve one or two enchiladas, topped with the desired veggies and salsa, guacamole and sour cream. Yum!

I usually serve this dish with Spanish rice (usually Rice-a-Roni). It's the perfect meal!