Grannie Annie's Alaskaladas

Posted: Friday, May 09, 2003

Alaska-style enchiladas.

1-2 pounds ground mooseburger or 3 chicken breasts, cubed in small pieces.

1/2 onion, chopped

1 tablespoon minced garlic

2 cans cream of mushroom soup

1 can stewed diced tomatoes

1/2 cup sour cream

1 (8-ounce) can chopped green chilies

1 cup cubed Mexican Velveeta

1 teaspoon garlic sale

1/2 teaspoon black pepper

1 teaspoon cumin

6-8 corn tortillas, divided

Mozzarella cheese

Additional garlic salt

Additional black pepper


Grannie Annie's Alaskaladas

Brown meat, onion and garlic in a saucepan. In a large bowl, combine soup, tomatoes, sour cream, chilies and Velveeta cheese. When the meat is almost cooked through, stir in garlic salt, black pepper and cumin. Add meat mixture to the soup mixture and stir until it's well blended.

Soften tortillas in a small amount of hot vegetable oil in a cast-iron skillet, then drain them on paper towels and place 3 1/2 to four tortillas in an oblong casserole dish. Spoon half of the mixture onto the tortillas. Put the rest of the tortillas over the mixture and spoon the remaining mixture on top. Top the dish with shredded mozzarella cheese, garlic salt, pepper and paprika. Bake for 45 minutes to one hour, until it's bubbly and brown on top. Let stand for 15 minutes before serving with a green salad and a glass of cold limeade. For dessert, add lime sherbet or key lime pie.

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