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Mama's Red Enchiladas
2 lbs hamburger
2 19oz cans mild red enchilada sauce or the homemade equivalent
1 lb grated sharp cheddar cheese
Brown hamburger and garlic and season as desired with onion powder and garlic powder. ( Feel free to use real garlic and onion here. Mama Hairball was feeding some picky folks who didn't like the texture of onion and garlic in their food!) Drain hamburger and set aside. In a large baking dish,(9x13 or so) tear up the corn tortillas into quarters and put half in the bottom of the baking dish. Cover the tortillas with 1/2 the hamburger and 1/2 the cheese. Repeat with the remaining tortillas and hamburger but not the cheese. Pour the enchilada sauce over the layers in the bakng pan and top with the remaining cheese. Cover pan with aluminum foil and bake at 350 degrees for 30 minutes.
Mama's Green Enchiladas
This is comfort food for me so no cracks about the Velveeta and canned soup please!
2 lbs hamburger
2 lbs Velveeta
1 lb grated sharp cheddar
1 10.75 oz can of cream of mushroom soup
1 5 oz can of evaporated milk
1 4 oz jar of pimentos
2 4.5 oz cans of green chiles
6-8 corn tortillas
Garlic powder and onion* See above recipe
Brown hamburger and season as desired with onion powder and garlic powder. Drain hamburger and set aside. Cut up 2/3rds of the Velveeta into cubes and place in top of a double boiler with the cream of mushroom soup and evaporated milk and stir and let melt until smooth. Then add pimentos and green chiles and stir well.(This was written before microwaves were common so you could do this part in the microwave just watch it carefully.)In a large baking dish (9x13 or so) tear up the corn tortillas into quarters and put half in the bottom of the baking dish. Cover the tortillas with 1/2 the hamburger and 1/2 the sharp cheese. Repeat with the remaining tortillas, hamburger and the sharp cheese. Carefully pour the melted cheese mixture on top of the layers in the baking pan. Cover baking pan with aluminum foil and bake in oven at 350 degrees for 30 minutes.