Based on a recipe from House of Finland’s cookbook from San Diego, California, Our Best Home Cooking. This is my youngest stepson’s favorite salad. Add cooked chicken and serve with quesadillas for a meal.
Enchiladas de Queso, a recipe based on one from Sunset's Mexican Cookbook. The intro states, "Tortillas layered with filling are stacked one on top of the other and cut into pie-shaped wedges to serve. It is perhaps the easiest way to make enchiladas." Mexican cooks dip their tortillas in the sauce before frying in the oil; since this causes such a big mess from the splattering, this recipe reverses that procedure. These make an enticing presentation.
Based on a recipe from The Whole Chile Pepper magazine, Fall 1988 issue. The article’s author, Nancy Gerlach, says, “This soup, which combines two native Southwestern ingredients, chile and corn, is easy to prepare and can also be made in a crock pot.”
This recipe is from a local Mexican restaurant near my home town. A lot of slow cooking and yet easy to make. Easy recipe to make ahead. just freeze the meat and finish everything else the day of service. You can also use purchased tortillas if you don't want to make your own.