Ganado Cafe Green Chile Enchiladas

8
Sherry Blizzard

By
@akflurry

I grew up with these enchiladas my mom made when she ran a little cafe in Ganado, Arizona. The cafe burned down in the early 1980's, but people would come from 60 miles to this tiny cafe on the Navajo Indian Reservation to eat this Blue Plate Weekly Special and a slice of her homemade Lemon Meringue Pie. You can add meat or leave them vegetarian (cheese). ANY way you serve them will be outstanding! TIP: Mom will sometimes roll up extras, freeze them on a baking sheet without sauce and then has enchiladas at her fingertips whenever she wants to make any kind of enchilada (red or green).

Rating:

★★★★★ 3 votes

Comments:
Serves:
3-4
Prep:
25 Min
Cook:
40 Min
Method:
Bake

Ingredients

  • 1 can(s)
    cream of chicken soup
  • 1/2 can(s)
    water (from that soup can)
  • 1 can(s)
    diced green chile, 4 oz
  • 12
    yellow, corn tortillas (softened)
  • 1/4 c
    minced onion
  • 3 c
    cheddar cheese, shredded (reserve 1 cup for after the enchiladas are baked)
  • ·
    canola oil for dipping tortillas
  • TOPPINGS:

  • ·
    iceberg lettuce, chopped
  • ·
    dollop of sour cream

How to Make Ganado Cafe Green Chile Enchiladas

Step-by-Step

  1. Combine soup, green chile and 1/2 can water. Mix well.
  2. Shred the cheese, mince the onion (if using meat, chop fine), and dip the corn tortillas in hot oil just until soft. Drain on paper towels.
  3. Sprinkle about 3 TBSP cheese in the middle of the tortilla, put a few minced onions on the cheese and add meat if you are using it. Roll up and place in a 9x13 pan that has been lightly oiled and a thin layer of soup mix on the bottom.
  4. Fill the pan with enchiladas, cover with the remaining soup/green chile mix and bake at 375 for 40 minutes until hot and bubbly. Remove from oven and top with some cheese...return to the oven until the cheese is melted.
  5. Serve with chopped lettuce and a dollop of sour cream on each plate with a side of beans.

Printable Recipe Card




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