Enchiladas Etouffee

2 pounds ground chuck
2 onions, diced
2 cans cream of chicken soup
2 cans enchilada sauce
2/3 cup milk
2 cans green chil1 peppers, chopped
1 cup olives, chopped
12 ounces Cheddar cheese
12 ounces Monterey Jack cheese
6 ounces Velveeta
1-1/2 cups peccant sauce
16 flour tortillas
2 teaspoons bell pepper

Preheat oven to 350F. Brown meat and onions. Drain. Stir in soup, enchilada sauce, milk and green chilies. Cook 20 minutes until thickened. Set aside. Place a shallow layer of meat mixture on bottom of baking pan. Set aside. Dampen cloth towel. Place tortillas on towels. Fold up put in microwave for 2 minutes and remove. Fill tortillas with the meat- soup mixture, olives, Cheddar, Monterey Jack cheeses. Roll up and put in large baking dish, seam side down. Also when all the tortillas are in the pan, cover with peccant sauce and then Velveeta on top. Cover and bake 40 minutes. Remove covered. Bake 7 minutes to brown cheese on top.

Serves 8.

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Cajun Country -- New Iberia, Louisiana