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Beef Tips With Noodles

By: A friend of Charlie's
From: Memphis, Tennessee

1/2 pound of sirloin tips
5.5 ounces of condensed cream of mushroom soup
1/2 ounce package of beef with onion soup mix
2 ounces canned mushrooms
1/2 cup of water
8 ounce package of egg noodles

Preheat oven to 400
Use a 12x20 inch casserole dish. Pour in all ingredients except beef tips and egg noodles. Mix thoroughly. Add beef tips after mixing other ingredients. Save egg noodles to cook later.
Bake for approximately 1 hour.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain. Serve beef tips and sauce over egg noodles.

Serves 4 people.


Chicken Enchiladas

By: D Ellison
From: Cordova, Tennessee

3 cups chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
1/2 cup sour cream
1 (4.5-ounce) can chopped green chiles, drained
1/3 cup chopped fresh cilantro
8 (8-inch) flour tortillas
Vegetable cooking spray
1 (8-ounce) container sour cream
1 (8-ounce) bottle green taco sauce
Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro

Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up.
Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.

Bake at 350° for 35 to 40 minutes or until golden brown.

Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.