Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.
This week’s recipe took first place in the State Journal’s cooking with ground meat category in 1975 and was submitted by Mrs. Irene Schutz of Monona.
Sour cream enchiladas
1 dozen corn tortillas
1/2 cup cooking oil
1 pound ground beef
1 onion, chopped
1 package (1 3/8 ounces) enchilada seasoning mix
1/2 cup water
2 cups shredded Monterey Jack cheese
1/4 cup butter or margarine
1 medium green pepper, chopped
1/4 cup flour
2 cups chicken broth
1 cup dairy sour cream
1 teaspoon bottled hot sauce
Fresh lettuce, shredded
Cook tortillas one at a time in hot oil for 15 seconds on each side. (Do not overcook or they will not roll.) Brown ground beef with chopped onions. Add seasoning mix and water. Simmer 10 minutes.
Place two tablespoons meat mixture and one tablespoon cheese on each tortilla. Roll up. Place seam side down in 9-by-13-inch baking dish.
In a large saucepan, melt butter or margarine. Add green pepper and cook until tender. Blend in flour. Add chicken broth. Cook, stirring constantly until thickened. Stir in sour cream and hot sauce. Cook until heated through but do not boil. Pour over tortillas. Sprinkle remaining cheese on top.
Bake in hot oven (425 F) 20 minutes. Allow to stand 10 minutes before serving. Serve on a bed of shredded lettuce. Pass additional hot sauce.
Yield: 4 to 6 servings.
Note: If fresh tortillas are available, heat wrapped in wet towels in moderate oven (350 F) 3 to 5 minutes.