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I don't have any BC enchilada recipes that old in my files, but maybe these are similar.
CHEESE ENCHILADAS
Adapted from source:
Betty Crocker's New Cookbook, 1998
FOR THE ENCHILADA SAUCE:
2 tablespoons vegetable oil
1 large onion, chopped (1 cup)
2 large doves garlic, crushed
1 tablespoon chill powder
1 can (28 ounces) whole tomatoes, undrained
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/8 teaspoon pepper
FOR THE ENCHILADAS:
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
1/4 cup vegetable oil
12 corn or flour tortIllas (7 inches In diameter)
1 1/2 cups shredded lettuce, if desired
1/4 cup sliced ripe olives, If desired
Sour cream, If desired
TO PREPARE THE ENCHILADA SAUCE:
Heat 2 tablespoons oil in Dutch oven over medium heat. Cook onion, garlic and chili powder in oil about 5 minutes, stirring occasionally, until onion is tender.
Stir in tomatoes, cumin, oregano, salt and pepper, breaking up tomatoes. Heat to boiling; reduce heat to low, Simmer uncovered about 30 minutes or until thickened,
TO PREPARE THE ENCHILADAS:
Preheat oven to 350 degrees F.
Mix cheeses. Heat 1/4 cup oil in 8.inch skillet until hot Dip each tortilla lightly into hot oil to soften; drain. Dip each tortilla into sauce to coat both sides.
Spoon about 2 tablespoons cheese mixture onto each tortilla, roll tortilla around cheese. Place tortillas, seam sides down, in ungreased rectangular baking dish, 13x9x2 inches. Pour remaining sauce over top. Sprinkle with remaining cheese mixture, bake uncovered about 5 minutes or until cheese is melted and enchiladas are hot. Top with lettuce and olives. Serve with sour cream.
VARIATIONS:
TURKEY ENICHILADAS:
Substitute 1 1/2 cups finely chopped cooked turkey for the Cheddar cheese.
TIMESAVING TIP:
Omit the enchilada sauce. Do not dip tortillas into hot oil or sauce. Fill tortillas with cheeses, roll and place in dish as directed. Pour 3 1/2 cups thlck and-chunky salsa over top. Bake about 25 minutes or until hot. Servings: 6
You could substitute turkey in these two.
Enchiladas
Betty Crocker's New Cookbook 1996
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1/2 sour cream
1 cup shredded Cheddar cheese (4 ounces)
2 tablespoons chopped fresh parsley
1/4 teaspoon pepper
1/3 cup chopped green bell pepper
2/3 cup water
1 tablespoon chili powder
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 teaspoon ground cumin
2 whole green chilies, chopped, if desired
1 clove garlic, finely chopped
1 can (15 ounces) tomato sauce
8 corn tortillas (6 inches in diameter)
Shredded cheese, sour cream and chopped onions, if desired
1. Heat oven to 350 degrees.
2. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in onion, sour cream, 1 cup cheese, the parsley and pepper. Cover and set aside.
3. Heat bell pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9 x 1 1/4 inches.
4. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling. Place in ungreased rectangular baking dish, 11 x 7 x 1 1/2. pour remaining sauce over enchiladas.
5. Bake uncovered about 20 minutes or until bubbly. Garnish with shredded cheese, sour cream and chopped onions.
Cheese Enchiladas: Substitute 2 cups shredded Monterey Jack cheese (8 ounces) for the beef. Mix with onion, sour cream, 1 cup cheese, the parsley, salt and pepper. Sprinkle 1/4 cup shredded Cheddar cheese (1 ounce) on enchiladas before baking.
Chicken Enchiladas
Red Chili Sauce
2 tablespoons shortening
3 tablespoons chili powder -- (3-4 tablespoons)
2 tablespoons all-purpose flour
3/4-teaspoon salt
1/2-teaspoon garlic salt
1 pinch oregano
1 pinch cumin
2 cups water
In medium skillet, melt shortening. Add rest of ingredients except water; stir until blended. Gradually stir in 2 cups water. Bring to boiling, stirring constantly. Reduce heat; simmer 10 minutes.
Salad oil
11 ounces tortillas -- (1 can)
1 cup light cream
2 chicken bouillon cubes
Filling
1 onion -- finely chopped
2 canned green chilies -- finely chopped
1 garlic clove -- crushed
1 pound tomato puree -- (1 can)
2 cups chopped cooked chicken
1/2 teaspoon salt
1 dash pepper
1/2-pound cheddar cheese -- grated
Make Red Chili Sauce. Keep warm.
In small skillet, heat 1/2-inch salad oil until very hot. Use 1 dozen tortillas from can. Fry, 1 at a time, 15 seconds on each side. (Do not let them become crisp.) Drain.
In saucepan, heat cream with bouillon cubes, to dissolve.
Make Filling: In large skillet in 2 tablespoons hot oil; sauté onion until tender, about 5 minutes. Add remaining ingredients, except cheese; simmer, uncovered, 10 minutes.
Heat oven to 350F. Dip each tortilla in cream. Top each with filling; roll up. Place, seam side down, in greased, 3-qt shallow baking dish. Pour Red Chili Sauce over tortillas, sprinkle with cheese. Bake, uncovered, 15 minutes.