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Author Notes: 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
- 3 cans fire-roasted whole green chiles (21 ounces)
- 1/2 pound sharp cheddar, grated
- 1/2 pound Monterey jack, grated
- 3 eggs
- 2 tablespoons flour
- 1 13-oz can evaporated milk
- 1 cup tomato sauce
- 1 cup enchilada sauce (choose the spice level you desire)
- 3 cups diced cooked meat (leftover chuck roast is perfect)
- 2 tablespoons olive oil
- 1 large onion, diced
- 1/2 cup pepitas
- 3/4 cup raisins
- 1 apple, peeled and diced
- 1/2 cup beef stock
- 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.
- This recipe was entered in the contest for The Best Recipe or Technique Your Mother Taught You