Burlington, Vermont – December 21, 2011
Leading up to the holidays we are having WCAX staff share their favorite recipes. Mike McCune is spreading some Channel 3 Cheer making enchiladas and the best dip ever.
Cheese Enchiladas
Ingredients:
- Corn Tortillas
- Monterey Jack and Cheddar Cheese
- Diced onions
- Diced black olives
Instructions:
In hot oil (I use Olive Oil) fry the tortillas just a few seconds, just until pliable then put them on papers towels that are on paper bags ( It soaks up the excess oil).
Use about ¼ cup of cheese, 1 teaspoon of olives and a few onions Roll up and put in baking dish.
Blend in blender One 4oz. can Ortega diced green chilies and Two cans of Golden Mushroom Soup (I usually use Campbell's).
Pour over your enchilada until they are completely covered.
For more enchiladas increase the number of cans of soup and chilies, just keep the ratio at 2 cans of soup to 1 can of chilies.
For Hotter Enchiladas use 1 can chilies & 1 can soup ratio
Best Dip Ever
Ingredients:
- 3 med. Ripe Avocados
- 2 T. Lemon juice
- 1/2 t. Salt
- 1/4 t. Pepper
- 1 cup Sour creme
- 1/2 cup Mayonnaise
- 1 pkg Taco seasoning mix
- 1 cup each Cheddar and Jack Cheese (shredded)
- 1 can Refried Beans
- 1 cup chopped Onions
- 3 med. Tomatoes (seeded & chopped)
- 1 cup chopped Black Olives
Instructions:
Mash beans and mix with hot sauce to taste
Mash Avocado & mix with Lemon Juice, Salt and Pepper
Combine Sour Cream, Mayo and Taco mix
1st layer - Spread beans on platter
2nd layer - Top with Avocado mixture
3rd layer - Sour Cream mixture
4th layer - Sprinkle on Onions, Tomatoes and Olives 5th layer - Cover with Cheese
Chill in frig...the longer the better. My aunt would usually make it the night before we got together and keep it in the frig overnight!
Enjoy and happy holidays!
Mike
