Reese's Sour Cream & Green Chile Enchiladas

This is a very old recipe. Okay, I guess the term "old" is pretty relative... I came up with it when I first started cooking for myself. I think I was probably 19... so this recipe is legally old enough to get it's driver's license.

I was looking for the actual recipe today and can't seem to find it, so this will be mostly from memory (oooh scary!).

The "secret ingredient" is Taco Bell mild sauce - not from the grocery store, but actual sauce packets from the fast food restaurant. Now that we are sauce makers ourselves, I will probably try to replicate the flavor with other items, but this is an attempt at the original version of my recipe.

You will notice pretty quick that these are not particularly healthy. But boy are they tasty! :) I particularly enjoy them with some guacamole on top, but that's true of most things.

Reese's Sour Cream & Green Chile Enchiladas

Sauce

• 1 15oz can tomato sauce
• 30-40 packets of Taco Bell Mild Sauce
• 1/2 packet taco seasoning
• 1 small can tomato paste
• 8oz (1 bottle) Ortega green taco sauce
• 1-2 cups water
• 1 tsp garlic powder
• 1 tsp chili powder

Filling

• 2 7oz cans diced green chilis
• 1 16oz container sour cream (as high or low-fat as you like)
• Approx 1lb shredded cheese (I usually use a blend of cheddar and jack, or a "Mexican" blend)
• Remaining 1/2 packet of taco seasoning
• 1/2 onion, diced (optional)
• 1 can sliced black olives (optional)
• 24 Corn tortillas (try to pick a brand that is pliable)

Assembly

• Preheat oven to 350F
• Combine sauce ingredients in a small mixing bowl
• Combine filling ingredients in a medium bowl
• In a microwavable container with a lid, microwave about 10 tortillas at a time with a few drops of water for 45 seconds. They will be HOT - do not burn your fingers!
• Pour about 1 cup of sauce into the bottom of a large baking dish (9x12).
• Spoon a heaping soup spoon of filling into warmed tortilla, wrap and place in baking dish with folded side down to help keep it wrapped up.
• Fill baking dish with enchiladas, pour another 1/2 cup to cup of sauce over the top and sprinkle about 1 cup of filling over the whole dish.
• Bake at 350F until cheese is bubbly (about 30 minutes)

This recipe was usually eyeballed, and would usually NOT come out even in terms of sauce to filling to tortillas. But it would freeze nicely and I would use the filling for something else sometime (makes a lovely quesadilla).