I still have this recipe card written in my mother's hand. It's all the more poignant because she was a quadraplegic for the last 14 years of her life. Before that, she was a prolific and renowned cook and entertainer, throwing legendary parties at UC Santa Cruz where my father was provost. This dish reflects her Chicana heritage and is a real crowd-pleaser. I hope you make it and think of her fiery Latin spirit and love of the good life. —gluttonforlife
What You'll Need
cans fire-roasted whole green chiles (21 ounces)
sharp cheddar, grated
Monterey jack, grated
13-oz can evaporated milk
enchilada sauce (choose the spice level you desire)
diced cooked meat (leftover chuck roast is perfect)
large onion, diced
apple, peeled and diced
Preheat oven to 400 degrees.
Heat olive oil in a large sautee pan and cook onion and garlic until lightly browned. Add cooked meat, pepitas, raisins, apple and beef stock and cook until softened and well melded. Set aside.
Combine enchilada sauce and tomato sauce in a bowl. Combine two cheeses in another bowl.
Split chiles and discard stems and seeds. Line a deep baking dish with a layer of chiles, then a layer of the beef mixture, then a layer of the cheeses. Continue until you use all ingredients, reserving enough cheese for a top layer.
Combine milk, eggs and flour, and season with salt and pepper. Beat until foamy and pour over everything. Bake until set, about 30 minutes.
Remove from oven and cover with combined tomato and enchilada sauces. Top with layer of grated cheeses. Return to oven and bake until bubbling and browned, another 30-45 minutes. Remove from oven and let sit 15 minutes before serving.