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Raging Bear Ranch’s Cheesy Enchilada Dinner

December 2, 2008
By

I would like to share with you our original recipe for Cheesy Enchilada Dinner that has become a tradition for New Years Eve.

I hope you enjoy it as much as we do. If you do decide to make it please let me know how you liked it!

Ingredients:
1 big Block Velveeta Cheese – Cubed
1 can of Old El Paso Green Chili’s
1 can sliced black olives
1 Can of Cream of chicken Soup
1 Can of Cream of Mushroom Soup
1 Can of MILNOT (very important)
1 Large Jar of Picante Sauce (Chunkier the Better)
1 Bunch of Green Onions (chopped)
1 Tsp of Crushed Garlic
1 small yellow/white onion (chopped)
1 container of Sour Cream
1 large can of refried beans
1 LB Hamburger
1 LB mild/spicy Sausage – I use 1/2 Mild Jimmy Dean and 1/2 Spicy Jimmy Dean
1 package of large Flour tortillas ( 12-15 tortillas will be needed)
1 9×13 glass baking dish

Start by browning your hamburger and sausage, when halfway done drain off the grease and continue browning the meat and adding your 1 Tsp of Crushed Garlic and 1 chopped onion. Once the meat has been cooked completely, then transfer to a colander and run hot water through the meat to further reduce the grease. Leave the meat in the colander until you are ready for it.

Preheat oven to 350 degrees

While browning your hamburger you can start your velveeta melting but make sure that you have someone babysitting the cheese sauce so you do not burn it. In a big pot wisk together the Cream of mushroom, cream of chicken and the milnot until well blended and then add the velveta cheese and cook over low heat stirring as needed to keep from scorching. This will seem like it takes forever and you can speed the process up by microwaving the velveeta (I’ve not been successful with microwaves and cheese so I choose the old fashion way). While the cheese sauce is cooking, you can now prepare your enchiladas. Place one tortilla flat and spoon in the ground beef, roll up the tortilla and place in the 9×13 baking dish (place lengthwise with the 9” side of the dish) and continue – pack them in snuggly but not too tight. Once your cheese sauce is done and it is creamy add your small can of green chiles and stir for a couple of minutes then start to ladle your cheese sauce over your enchiladas in the baking dish. GO SLOW – making sure that the cheese sauce settles into every nook and cranny. You will have some sauce left. Do not scrimp on the cheese sauce as this is what makes it soooo good! Once you have added enough cheese sauce then cover the dish with aluminum foil and place in the oven for 45 minutes (times could vary) – 5-8 minutes before done remove the aluminum foil to allow for a little browning on top.

Any meat and cheese sauce that is left over combine with some Picante sauce for dipping chips!

Once done, remove the dish, using a spatula or knife, cut down the center of the enchiladas dividing them in half. Place aluminum foil back on and let rest for 5-8 minutes.

Heat your refried beans (add 1/3-1/2 cup Picante Sauce – chunky) to the mix and heat thoroughly.

Set dish in middle of table along with the bowl of refried beans, bowl of sour cream, bowl of Picante Sauce, Bowl of Green onions, Bowl of Tortilla Chips and the remaining Cheese Sauce/meat/picante sauce mixture.

This recipe is great for football games, holidays, or special times with family. Hope you enjoy Raging Bear Ranch’s Cheesy Enchilada Dinner!

Share

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Your email address will not be published. Required fields are marked *

Raging Bear Ranch’s Cheesy Enchilada Dinner

December 2, 2008
By

I would like to share with you our original recipe for Cheesy Enchilada Dinner that has become a tradition for New Years Eve.

I hope you enjoy it as much as we do. If you do decide to make it please let me know how you liked it!

Ingredients:
1 big Block Velveeta Cheese – Cubed
1 can of Old El Paso Green Chili’s
1 can sliced black olives
1 Can of Cream of chicken Soup
1 Can of Cream of Mushroom Soup
1 Can of MILNOT (very important)
1 Large Jar of Picante Sauce (Chunkier the Better)
1 Bunch of Green Onions (chopped)
1 Tsp of Crushed Garlic
1 small yellow/white onion (chopped)
1 container of Sour Cream
1 large can of refried beans
1 LB Hamburger
1 LB mild/spicy Sausage – I use 1/2 Mild Jimmy Dean and 1/2 Spicy Jimmy Dean
1 package of large Flour tortillas ( 12-15 tortillas will be needed)
1 9×13 glass baking dish

Start by browning your hamburger and sausage, when halfway done drain off the grease and continue browning the meat and adding your 1 Tsp of Crushed Garlic and 1 chopped onion. Once the meat has been cooked completely, then transfer to a colander and run hot water through the meat to further reduce the grease. Leave the meat in the colander until you are ready for it.

Preheat oven to 350 degrees

While browning your hamburger you can start your velveeta melting but make sure that you have someone babysitting the cheese sauce so you do not burn it. In a big pot wisk together the Cream of mushroom, cream of chicken and the milnot until well blended and then add the velveta cheese and cook over low heat stirring as needed to keep from scorching. This will seem like it takes forever and you can speed the process up by microwaving the velveeta (I’ve not been successful with microwaves and cheese so I choose the old fashion way). While the cheese sauce is cooking, you can now prepare your enchiladas. Place one tortilla flat and spoon in the ground beef, roll up the tortilla and place in the 9×13 baking dish (place lengthwise with the 9” side of the dish) and continue – pack them in snuggly but not too tight. Once your cheese sauce is done and it is creamy add your small can of green chiles and stir for a couple of minutes then start to ladle your cheese sauce over your enchiladas in the baking dish. GO SLOW – making sure that the cheese sauce settles into every nook and cranny. You will have some sauce left. Do not scrimp on the cheese sauce as this is what makes it soooo good! Once you have added enough cheese sauce then cover the dish with aluminum foil and place in the oven for 45 minutes (times could vary) – 5-8 minutes before done remove the aluminum foil to allow for a little browning on top.

Any meat and cheese sauce that is left over combine with some Picante sauce for dipping chips!

Once done, remove the dish, using a spatula or knife, cut down the center of the enchiladas dividing them in half. Place aluminum foil back on and let rest for 5-8 minutes.

Heat your refried beans (add 1/3-1/2 cup Picante Sauce – chunky) to the mix and heat thoroughly.

Set dish in middle of table along with the bowl of refried beans, bowl of sour cream, bowl of Picante Sauce, Bowl of Green onions, Bowl of Tortilla Chips and the remaining Cheese Sauce/meat/picante sauce mixture.

This recipe is great for football games, holidays, or special times with family. Hope you enjoy Raging Bear Ranch’s Cheesy Enchilada Dinner!

Share

2 Responses to Raging Bear Ranch’s Cheesy Enchilada Dinner

  1. Carissa on December 3, 2008 at 1:42 am

    sounds yummy! I will try your recipe soon. I currently, brown my beef add onion until cooked, then add a can of corn and a medium container of sour cream. Spoon into tortillas using a couple of drops of enchilada sauce, roll it up, place in baking dish. then top them all with mild/hot enchilada sauce and cheese. Bake for 20 minutes.

  2. Nancy on December 3, 2008 at 2:20 pm

    Hi Carissa, Let me know how you like it and yours is equally yummy sounding and we will definitely have to try it! Thanks for visiting!
    Nancy

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Your email address will not be published. Required fields are marked *



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