by gluttonforlife
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gluttonforlife's Notes:
Expand3 cans fire-roasted whole green chiles (21 ounces) Ask a question about this ingredient
1/2 pound sharp cheddar, grated Ask a question about this ingredient
1/2 pound Monterey jack, grated Ask a question about this ingredient
3 eggs Ask a question about this ingredient
2 tablespoons flour Ask a question about this ingredient
1 13-oz can evaporated milk Ask a question about this ingredient
1 cup tomato sauce Ask a question about this ingredient
1 cup enchilada sauce (choose the spice level you desire) Ask a question about this ingredient
3 cups diced cooked meat (leftover chuck roast is perfect) Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 large onion, diced Ask a question about this ingredient
1/2 cup pepitas Ask a question about this ingredient
3/4 cups raisins Ask a question about this ingredient
1 apple, peeled and diced Ask a question about this ingredient
Preheat oven to 400 degrees.
Ask a question about this stepHeat olive oil in a large sautee pan and cook onion and garlic until lightly browned. Add cooked meat, pepitas, raisins, apple and beef stock and cook until softened and well melded. Set aside.
Ask a question about this stepCombine enchilada sauce and tomato sauce in a bowl. Combine two cheeses in another bowl.
Ask a question about this stepSplit chiles and discard stems and seeds. Line a deep baking dish with a layer of chiles, then a layer of the beef mixture, then a layer of the cheeses. Continue until you use all ingredients, reserving enough cheese for a top layer.
Ask a question about this stepCombine milk, eggs and flour, and season with salt and pepper. Beat until foamy and pour over everything. Bake until set, about 30 minutes.
Ask a question about this stepRemove from oven and cover with combined tomato and enchilada sauces. Top with layer of grated cheeses. Return to oven and bake until bubbling and browned, another 30-45 minutes. Remove from oven and let sit 15 minutes before serving.
Ask a question about this stepThis looks like a great homey recipe. I take it that milk doesn't really kill any of the heat? ; ) Looking forward to scaring myself with this one.
It's as spicy as you make it with the enchilada sauce; green chiles are mild. Let me know if you make it...
how much garlic do you use? Instruction #2 says cook onion with garlic, but garlic isn't on the ingredient list.