Well, after about 20 years of sitting in my famous 3-ring binder “Pulitzer’s Cookbook,” I pulled out our beloved Cheese Enchilada recipe from “Country Folk” newspaper. After about two days and many trips to the grocery store, I finished them. Of course, I once again goofed on my measurements and put in 2 tablespoons of cayenne pepper instead of 2 tablespoons of chili powder. It was so hot I coughed and couldn’t take much other than a prickly sensation in my mouth. I diluted it by straining out 1/2 the sauce (preserving the onions) and then added another can of Campbell’s Tomato soup. I also substituted chicken instead of ground beef, as an effort to be healthier.
When my two girlfriends came over to indulge in these marathon creations, I forgot to serve the sour cream to help counter the hotness. Ooops.
One Comment on “The Famous Pulitzer Enchiladas”
Those look so yummy! I’m going to try to make them too.