Enchiladas
1 whole green chili peppers, peeled and chopped
1 tsp chopped cilantro
1 c water
1 lb ripe, plum tomatoes, quartered
1/2 c chopped onion
2 cloves garlic, peeled
salt and pepper
2 eggs
3/4 c heavy cream
12 oz ground beef
1 c shredded Monterey Jack cheese
1/4 c vegetable oil
8 tortillas (your choice; corn or flour)
In a blender or food processor at medium speed, blend chili peppers, cilantro, water, tomatoes and seasoning until smooth. Add eggs and cream and blend into the mixture.
In a large skillet, brown the ground beef; add 1/4 cup of cold sauce from the blender and half of the cheese.
In a small skillet, heat the vegetable oil and dip tortillas in it until they are soft. Then dip the tortillas in the remainder of the sauce. Place 2 generous tablespoons of the meat on each, roll them up, and arrange them in baking dish. Pour sauce of the top; sprinkle with remaining cheese.
Bake in oven for 15-20 minutes at 350º
Makes 8 servings.
I got this recipe for a chef on a cruise.
BJ