Category Archives: The Southwest

Chicken Enchiladas

1 Reply

Red Chili Sauce (below)
Salad oil
1 can (11 oz) tortillas
1 cup light cream
2 chicken bouillon cubes

FILLING
Salad oil
1 onion, finely chopped
2 canned green chiles, finely chopped
1 clove garlic, crushed
1 can (1lb) tomato purée
2 cups chopped chicken
½ teaspoon salt
Dash of pepper
½ lb Cheddar cheese, grated

  1. Make Red Chili Sauce. Keep Warm.
  2. Heat ½ inch salad oil in small skillet until very hot. Use 1 dozen tortillas from can. Fry, one at a time, 15 seconds on each side. (Do not let them become crisp.) Drain.
  3. In saucepan, heat cream with bouillon cubes, to dissolve.
  4. Make Filling: In 2 tablespoons hot oil in large skillet, sauté onion until tender – about 5 minutes. Add remaining ingredients, except cheese; simmer, uncovered, 10 minutes.
  5. Heat oven to 350F. Dip each tortilla in cream. Top each with filling; roll up. Place, seam side down, in greased, 3-quart, shallow baking dish. Pour Red Chili Sauce over tortillas; sprinkle with cheese. Bake, uncovered, 15 minutes.

RED CHILI SAUCE
2 tablespoons shortening
3 to 4 tablespoons chili powder
2 tablespoons flour
¾ teaspoon salt
½ teaspoon garlic salt
Pinch oregano
Pinch cumin

Melt shortening in medium skillet. Add rest of ingredients; stir until blended. Gradually stir in 2 cups water. Bring to boiling, stirring constantly. Reduce heat; simmer 10minutes.

©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Upside-Down Chili Pie

1 Reply

upside_down_chili_pie

1 tablespoon salad or olive oil
1 1/2 lb ground chuck
1/2 cup chopped onion
1 clove garlic, crushed
1 tablespoon chili powder
1 1/4 teaspoons salt
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 can (8 1/4 oz) tomatoes, undrained
1 can (8 1/2 oz) kidney beans, undrained
1/2 cup red wine
1 pkg (12 oz) corn muffin mix
1 can (8 3/4 oz) cream-style corn
1 egg
1/4 cup milk
1/4 cup grated Cheddar cheese
Chopped parsley
Catsup

1. In hot oil in heavy, 10-inch skillet, sauté beef, onion and garlic until beef is browned – about 5 minutes.

2. Add chili powder, salt, oregano, basil, and tomatoes; mix well. Cook over low heat, covered, 30 minutes. Stir in kidney beans and wine, and cook 10 minutes longer.

3. Preheat oven to 400F.

4. In medium bowl, combine corn muffin mix, corn,egg, and milk; mix just until muffing mix is moistened.

5. Skim fat from meat mixture in skillet, and discard. Spread muffin mixture over meat mixture evenly.

6. Bake 25 minutes, or until top is golden brown. Let stand in skillet 2 minutes, then invert onto serving platter. Garnish with grated cheese and parsley. Serve with catsup.

Makes 8 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.