The text message arrived after we were asleep. The urgency was palpable.
“Need your enchilada recipe in the AM. Please send.”
Parents are accustomed to dealing with emergencies like this. But WHICH enchilada recipe? If you’re looking for the chicken enchilada with sour cream version click here One Rotisserire Chicken, 50 Meals – #3 Sour Cream Chicken Enchillada Casserole.
It was a perfect opportunity to use my PhotoScan app and add to The Box Project. But before I forget, here are the remaining ingredients from the back side of the recipe card:
- 1 cup beef broth
- 1 clove garlic
- 12 corn tortillas
- 1 cup chopped onion
- 1 pound grated cheese
In the lower left corner you’ll find Source: Buena. This recipe came from one of Grandma and Grandpa’s neighbors in Texas. Nothing fancy here. Just plain old Tex-Mex comfort food.
I think the crappy photo scan can’t be enlarged. So here is the front of the card:
- 1/4 cup chopped onion
- 2 T butter
- 2 T flour
- 1 green pepper chopped
- 1 cup canned mashed tomatoes
- 1 can chili con carne
- 1/2 tsp salt
- 1 tbs chili powder
- Preheat oven to 325 degrees.
- Saute onions in butter. Add flour, salt, chili powder.
- Add beef broth slowly, then green pepper, garlic, and tomatoes.
- Simmer 15 minutes.
- Add can of chili con carne and simmer until thickened.
- Dip tortillas in sauce.
- Lay each on a plate and spread 1 tbs onion and 1/4 cheese on each.
- Roll up and arrange in a baking dish.
- Pour chili sauce over and cover with cheese.
- Bake at 325 degrees for 15 minutes or until the sauce is bubbly and the cheese melted.
I sent him a text to tell him to use yellow corn tortillas, the white and flour don’t work as well. Also he would need to heat up each tortillas if was going to make cheese enchiladas or the tortillas will break.
There you go.