Bill & Ann's Favorite Recipes - Main Dishes

Rolled Beef Enchiladas

16 corn tortillas
Salad oil, shortening or lard
2-1/2 c. red chile sauce
3 c. ground beef filling
3/4 c. chopped onion
1-1/2 c (6 oz.) shredded sharp Cheddar cheese
2 c. sour cream

Ground Beef Filling

1 lb. lean ground beef
Salad oil or lard (optional)
1 medium onion, chopped
1/2 c. Mexican red chile sauce (enchilada sauce)

In a wide frying pan over medium high heat, crumble and brown ground beef, adding salad oil if needed. Add onion and cook until limp. Moisten with Mexican chile sauce. Cover and simmer for 10 minutes, stirring occasionally to blend flavors. Makes about 3 cups.

Fry tortillas in oil; dip into heated chile sauce. Spoon about 3 tbsp. ground beef filling down the center of each tortilla and sprinkle with about 2 tsp. onions. Roll tortilla around filling and place seam side down in an ungreased 9 x 13 inch baking dish. Place filled enchiladas side by side.

Pour enough sauce over enchiladas to moisten entire surface. Sprinkle with cheese. Bake uncovered in a 350-degree oven for 15 to 20 minutes or until hot throughout. Serve with sour cream. Makes 16 enchiladas (8 servings).

Sour Cream Enchiladas

2 c. sour cream
1 c. chopped green onion
1/2 t. ground cumin
4 c. (16 oz.) shredded Longhorn Cheddar cheese
12 corn tortillas
Salad oil, shortening or lard
1 10 oz. can enchilada sauce, heated
Sour cream and chopped green onion

Blend sour cream, onion, cumin and 1 cup of the cheese. Fry tortillas in oil and dip in heated enchilada sauce. In ungreased 7 x 11 inch baking dish, overlap 2 tortillas at one end of dish, allowing part of tortillas to extend over edge of dish. Spread about 6 tablespoons of sour cream filling down center of tortillas and fold extending sections down over filling. Repeat this technique to fill remaining tortillas, placing them side by side and completely covering dish bottom; use all filling. Sprinkle remaining 3 cups cheese evenly over top. Bake uncovered at 375 degrees for 20 minutes or until hot throughout Garnish with dollops of sour cream and sprinkle with green onions. Makes 6 enchiladas (about 6 servings)

Chicken Enchiladas

1 small to medium chicken
1 small onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. chicken broth
1 lb. longhorn cheese, grated
1/8 t. cumin
1 small can chopped ortega chiles
1 pkg. tortillas (not cooked)

Cook chicken one hour (stew). Brown onion. Add chile, soup and broth. Skin and cut up chicken. Layer chicken, torn tortillas, cheese and soup mixture in greased dish. Bake uncovered at 300 degrees for one hour.

Mexican Lasagne

1-1/4 ground chuck
1 med. onion, chopped
1 16 oz. can tomatoes, with juice
1 10 oz. can enchilada sauce
1 2-1/4 oz. can sliced ripe olives
Salt to taste
1/4 t garlic powder
1 1/4 t. pepper
1/4 c. salad oil
6 to 8 corn tortillas
1 c. small curd cottage cheese
1 egg
1/2 lb. jack cheese, thinly sliced
2 c. shredded cheddar cheese
1/2 c. finely crushed, packed fritos or tortilla chips

Brown ground chuck and onion in large frying pan. Blend in tomatoes, enchilada sauce, ripe olives (drained), salt, garlic powder, and pepper. Bring to a boil then reduce heat and simmer uncovered 20 minutes.

Meanwhile, saute tortillas in hot salad oil a few seconds on each side until softened. Drain tortillas on paper towels, then cut in half. Beat cottage cheese with egg. Spread 1/3 of meat sauce in greased, shallow 3-qt casserole or 9x12 pan. Top with half of jack cheese and half of cottage cheese mixture, then half of tortilla halves, smoothing each in even layers. Repeat layering, placing final 1/3 of meat sauce across top. Sprinkle cheddar cheese and crushed fritos over meat sauce. Bake uncovered in 350 degree over for 20 minutes. Use of more olives and jack cheese than the recipe calls for makes the dish tastier. Serves 6 to 8.

Chiles Rellenos

Use either fresh or canned green chiles
3 large and 1 small can whole green chiles
1 pound Monterey jack cheese
1 dozen eggs
Cooking oil

Have green chiles ready, cube cheese in medium size pieces. Put 2 or 3 pieces of cheese in each chile, depending on the size of the chile. Set aside.

Separate egg whites from yolks. Beat egg whites until almost stiff. Fold in yolks (easy). You can add a little garlic powder and onion salt to egg mixture if you desire.

After egg mixture is ready, dip chiles into flour and then into egg mixture. Deep fry on both sides in preheated oil (350 degrees) until golden brown. Make sure oil a little bit more than covers chiles.


Flour tortillas
Meat - shredded, stew or roast: beef, pork, or chicken
Chopped onion
Cheese - Monterey Jack (optional)
Chopped black olives (optional)
Chili powder

Combine ingredients in proportion to taste

Roll ingredients in tortillas. Deep fry in shortening until tortillas are slightly browned and toasted.

Cover chimichangas with sour cream, gaucamole sauce, chopped green onions and grated cheese if desired.


1-1/2 lbs. beef chuck roast (if boneless, 2 lbs.)
3-1/2 lbs. pork roast (if boneless, 2 lbs.)
2-1/2 lbs. corn husks (about 60)
24 dried red chili pods
2 t. salt
1 c. chopped onion
3 cloves garlic, chopped
7 T. salt
2 T. vegetable oil
5 lbs. masa harina
1-1/2 lbs. lard
5 tbsp. baking powder

Simmer meats in water until tender and meat falls of the bones. Remove from heat, cool. Skim off fat, drain meats, reserving broth. Shred meats. Soak corn husks in very hot water, pat dry. Wash chili pods, remove stems and seeds. Bring chili pods and 4 c. water to a boil; reduce heat, simmer 10 minutes. Pour chili mix into blender container, blend. Strain mixture to remove and skins. Add 2 tsp. salt. Cook onion and garlic in oil 5 minutes. Add 1 c. meat broth, 2 c. red chili sauce, 2 tablespoons salt and shredded meats to make filling. Let simmer 20 minutes, adding more broth if needed.

Whip lard to consistency of whipped cream. Add masa, baking powder, 5 tablespoons salt. Beat until mixture is fluffy. Add 2 cups chili sauce and 2 cups broth, mix well. Dough should be the consistency of cookie dough. Spread husks with masa by placing 1 heaping tablespoon masa in middle of husk and spread toward outside edges, top and bottom.

Spread 2 tablespoons meat filling in middle of masa lengthwise. Overlap husk in a roll and fold bottom of husk 1-1/2 inches. Place on flat surface with fold underneath. Repeat until all masa and filling has been used.

Steam tamales upright on folded end in large steamer; cover tightly, steam 2 to 3 hours. Tamales are done when one can be rolled clear and free of husk. Makes 60 tamales.


Use Basic Bread recipe.

After rising, punch down and roll out dough. Form on oiled pizza pans or cookie sheets, making sides a little higher for crust.

Use purchased pizza sauce, spaghetti sauce or make your own:

1 can tomato sauce

Rinse out can with 1/4 c. water

Whisk in: 1 Tbsp. corn starch

Add: 1/2 tsp. each (or to taste) oregano, parsley, Italian seasoning, garlic powder, anise seed (optional).

Spread on dough. Add cheese and toppings. Let rise 30 to 35 minutes and bake.

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Phoenix, AZ 85028
(480) 532-0129

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