Friday, December 28, 2007


This is a GREAT version of a traditional dish. Lots of flavor but mild enough for kids. A bit more work than the regular "red sauce" enchiladas but worth every effort.

Makes 6-8 servings ~ cook & prep time: 1 hour

¾ lb ground beef
¾ lb ground pork 6-10 oz Picante sauce to taste (I prefer 10
2 tsp cumin Pace medium picante)
1 medium onion 8 oz sour cream
3 cloves garlic 10-12 tortillas (I prefer flour burrito tortillas)
1 tbsp chili powder 4-6 oz Monterey Jack cheese
Green pepper (one medium) Sprinkle of paprika
1 can chicken broth Sprinkle of cumin
Romaine lettuce (4-5 large outer leaves) Sprinkle of dried cilantro (or fresh chopped)

Fry ¾ lb beef and ¾ lb pork with one chopped medium onion, three minced or pressed cloves of garlic, 1 tbsp chili powder and 2 tsp cumin, drain and set aside.

Measure out put in blender. Add 4 or 5 large outer leaves of romaine lettuce broken into pieces and a seeded and chopped medium green pepper. Blend bouillon, lettuce and pepper until smooth.

Put 1 tbsp oil in a 2 qt saucepan. Add lettuce mixture and picante sauce. Heat on medium for five minutes, stirring occasionally. Remove from heat and whisk in 8 oz of sour cream. Add all but 1 or 1 ½ cups of lettuce/sour cream mixture to cooked meat and stir.

Roll tortilla in remaining chicken broth. Put heaping 1/3 cup meat/lettuce mixture into each tortilla and roll up into 1 inch diameter roll. Place in 9x13 baking dish. Ten tortillas may fit long ways and two on the side. Pour any remaining meat and lettuce/sour cream mixture over the rolled tortillas.

Grate Monterey Jack cheese over all and sprinkle with cumin, paprika and cilantro.

Bake at 350 for 15-20 mins if just made, for 30 mins if made in advance and refrigerated.

~ recipe from one of Doug's old co-workers at Wells Fargo in Iowa City ... Sorry I forgot your name! ~