Anna's Easy and Quick South of the Border Recipes
Enchiladas, Salas, Enchilada Sauce, Casseroles
Welcome to World of Easy Recipes. This site has 1000s of simple recipes using everyday ingredients.  Most of the recipes have been collected for many years from friends and my co-workers.  For many years I have always been interested in collecting recipes and recipe books.  The recipes listed in this site are the best of the best of my collection.

BAKED ENCHILADA CASSEROLE
1 lb. hamburger
1 can cream of mushroom soup
1 (8 oz.) can taco sauce
1 c. milk
1/2 lb. grated Cheddar cheese
1 med. onion, diced
1 can cream of tomato soup
1 (8 oz.) can chopped green chiles
12 corn tortillas

Brown hamburger and onion. Add soups, taco sauce, chiles and milk. Alternate layers of this mixture with tortillas cut in fourths and cheese. Start with small amount of meat sauce in 13 x 9 inch pan, then half the tortillas, then half the mixture and half the cheese. Repeat. Bake 1 hour at 325 degrees.

ENCHILADA SAUCE
2 cans cream of chicken soup
1 tall can evaporated milk
10-12 long green chiles, roasted,
peeled
6 clove garlic
3 canned jalapenos
1/2 tsp. pepper
2 tsp. cumin
1 tsp. oregano
1 tsp. salt
3 tbsp. parsley or cilantro
4 oz. Monterey cheese, grated

In blender put all chiles and Jalapenos, 1 can soup, milk, garlic, salt, cumin, pepper, and parsley. In heavy pan put second can of soup, add above from blender, stir until it boils. Reduce to simmer. Add grated cheese. Cook 5 minutes longer. Makes enough for large recipe of enchiladas. Keeps up to 3 days in refrigerator.

CROCK POT ENCHILADA STACK-UP
1 lb. ground beef
1/2 c. chopped onion
1 (8 oz.) can tomato sauce
2 tbsp. chopped green chiles
1 1/2 tsp. chili powder
1/8 tsp. pepper
1/2 tsp. salt
Few drops bottled hot pepper sauce
1 (16 oz.) can chili beans, drained
1/2 c. sliced, pitted ripe olives
4 flour or corn tortillas
1 c. (4 oz.) shredded sharp Cheddar
3/4 c. tomato juice

In skillet, cook ground beef and onion until meat is browned and onion is tender; drain excess fat. Add tomato sauce, chiles, chili powder, salt, pepper and hot pepper sauce. Stir in drained beans and olives. Trim tortillas slightly smaller then diameter of cooker. Add trimmings to meat mixture. Place 1/4 of the meat mixture in bottom of cooker; top with one tortilla and sprinkle with 1/4 cup of cheese. Repeat layers with meat, tortillas and cheese. Pour tomato juice around edge of stack-up. Cover. Cook on low heat setting for 5-6 hours (or on high setting for 2 1/2 hours). Cut into wedges. Carefully lift out of cooker. Makes 4 servings.

THE GOVERNOR OF NEW MEXICO'S CHICKEN ENCHILADA
1 sm. can chopped green chili
1 lg. can Ashley enchilada sauce
1 can cream of chicken soup
1 sm. can Pet milk
2 c. chicken broth
1 1/2 doz. corn tortillas
2 c. grated Longhorn cheese
2 tbsp. chopped onion
1 stewing chicken, boned & chopped

Saute onions and chili in butter. Combine all liquids and add onion and chili. Break tortillas into pieces, place in casserole in layers with chicken and cheese, ending with cheese. Pour liquid over all and refrigerate overnight, or several hours. Bake at 350 degrees for 1 hour.

MEXICAN SALSA
1 tomato, finely chopped and well drained
1 onion, finely chopped
5-10 cilantro leaves, finely chopped
or 1/4 tsp. cilantro leaves
1 jalapeno pepper, finely chopped and
seeded

If chopping fresh jalapeno peppers, cover hands with plastic gloves or plastic bags. Can substitute above ingredients with 1 (15 oz.) can Mexican style tomatoes, well drained, and finely chopped with 1/4 teaspoon of chili pepper powder or black pepper powder. Mix tomato, onion, cilantro and pepper into 3 cup serving bowl. Chill thoroughly. Prior to serving, squeeze lemon into salsa and mix. Serve with tortilla chips, corn bread sticks, pita bread slices, other plain chips or as a side sauce for eggs, fish, chicken, pork or beef dishes. Use 1/4 lemon to squeeze over top.

FRESH SALSA
2 lg. ripe tomatoes
8 lg. jalapeno peppers
2 lg. onions
1 green bell pepper
5 cloves garlic
1 tbsp. salt
2 tbsp. sugar

Using a blender or food processor, put 1 each of all vegetables and using pulse just until it is still chunky. Drain reserving liquid. Repeat until it is all done. Mix drained salsa, adding sugar and salt and at this point, add some of drained liquid to make it to suit your taste. If it seems too hot, add more tomatoes. Store in glass jar and use on tacos, scrambled eggs, or as a relish. Since this is fresh, it will not store too long. Makes about 1 quart. Must be refrigerated.

AVOCADO SALSA
1 tbsp. vegetable oil
3/4 lbs. tomatillos, roasted & peeled
2 garlic cloves, minced or 2 tsp.
granulated garlic
2 tbsp. lime juice
1 tsp. salt
1 tsp. white pepper
2 avocados, peeled

Saute onion in oil. Cut tomatillos in half and add to onion, lime juice and seasonings. Cook 2 minutes, then set aside to cool. Peel and put avocados. Add tomatillos with onion mixture to food processor. Puree until smooth. Allow sauce to stand 1 hour before serving.

CHUNKY SALSA
24 lg. ripe tomatoes (peeled and
chopped)
5 lg. onions, peeled and chopped
4 bell peppers, chopped
3 tbsp. salt
2 or 3 hot peppers (chopped) I used jalapenos
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cloves
1 tsp. dry mustard
2 1/2 c. sugar (or less to taste)
3 c. white vinegar
3 or 4 cloves garlic chopped

Mix and cook in a large granite pan 1 1/2 hours or until it's as thick as you wish. Pour into jars and seal. Makes about 8 pints.

PINEAPPLE, MANGO & CUCUMBER SALSA
1/2 c. pineapple, diced sm.
1/2 c. firm ripe mango
1/2 c. cucumber, diced & peeled
1/3 c. red bell pepper, diced
1/3 c. tomato, diced
3 tbsp. green onion or chives, finely
chopped
3 tbsp. cilantro or 1 tsp. mint juice
of 2 limes
Hawaiian chili pepper or jalapeno, to
taste
Salt to taste

Cut all ingredients in small diced; mix well, adjust seasoning. Chill to marinate and marry flavors. Good with white fish.

ENCHILADA SAUCE
2 tbsp. shortening
3 tbsp. flour
3 1/2 tsp. red chile powder
1 tsp. cumin
1 1/2 tsp. garlic salt
1/2 of an 8 oz. can tomato sauce
2 c. water

Heat together shortening and flour. Gradually add remaining ingredients. Stir constantly until well blended and heat until hot.

ENCHILADA CASSEROLE
2 lbs. ground beef
3 tbsp. chili powder
1 med. onion, chopped
1 garlic cloves, chopped
1 (8 oz.) can tomato sauce
Salt and pepper to taste
2 c. grated cheese
12 corn tortillas
1 (10 oz.) can cream of chicken soup
3/4 c. milk

Brown beef, onion, and garlic in skillet. Add tomato sauce, chili powder, salt and pepper. Heat thoroughly. Line casserole dish with tortillas, pour in meat mixture. Cover with tortillas and pour soup over top layer of tortillas, then milk over soup. Sprinkle grated cheese over all and bake for about 25 minutes in 350 degree oven.

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