Like most people, we have a few oil-splattered recipe cards floating around the cookbook shelf that keep us true to our roots. These handwritten treasures are hopelessly unorganized, and inevitably I end up digging through random allrecipes.com printouts and magazine recipe clippings to find these morsels.
Note to self: winter project #152.
As the summer evenings grow a bit shorter now, a freezer full of walleye beckons, recalling a summer full of Lake Sakakawea fishing. With this in mind, I share one of these hand-written favorites: walleye enchiladas.
This recipe was handed down to us on a tattered piece of notebook paper as halibut enchiladas from family friends in Alaska. Usually I'd be suspect to a recipe that includes a can of tomato soup as an ingredient, but much like your loved ones, these babies ain't glamorous, sometimes they ain't even that pretty, but you love them anyways. And even after trying the Next Best Thing, you'll always return back to the tattered tried-and-true.
Me likes a good food/love metaphor.
Umm, usually I would put a picture of the dish here, but as I just mentioned, it isn't pretty. I couldn't take an appetizing pic of it to save my life. You make it and take a pretty picture, send it my way.
Walleye Enchiladas
2 lbs. walleye fillets, steam cooked, broken up, and cooled
12 oz. sour cream
1 small can diced green chiles
1/2 green pepper, finely chopped
1 small onion, finely chopped
10-12 flour tortillas
1 can condensed tomato soup
1 can mild enchilada sauce
Grated cheddar cheese
In a large bowl, mix cooled fish, sour cream, chiles, green pepper, and onion. Fill tortillas with fish mixture, wrap 'em up, and set creased side down in a greased 13 x 9 glass casserole dish. Mix tomato soup and enchilada sauce; pour over filled tortillas. Sprinkle with cheese and bake at 375 for 20 minutes until hot and bubbly.
No comments:
Post a Comment