Tuesday, November 11, 2008

Enchiladas

I guess I should put my Enchilad recipe here too, but I never make enchiladas the exact same way twice, but tbe basics are the same.


ENCHILDAS Via Kay in PA

1 pack of flour tortillas (8 large or 10-12 small) (or make your own tortillas...see recipe below)
2 cans of enchilada sauce or make your own....I do it 1 of 2 ways, buy 2 8oz cans of tomato sauce add either salsa, cumin, salt, chili powder & garlic powder or buy 2 cans of 8 oz tomato sauce and add canned chili peppers (or add cooked diced green pepper), sauted onions, stewed or diced tomatoes, cumin, chili powder, salt, garlic powde.
1 pound of cooked meat (either ground beef or chicken)
8 oz of cheddar, colby, or montery jack (or any combination of)
sour cream (optional) I usually just place the sour cream on the table for anyone who wants to add it.
I would also add corn to my sauce but dh doesn't like it.

Preheat oven to 350 degrees. add a little bit of sauce to the bottom of a 9X13 pan. place 2 large or 3 small tortillas on the bottom of the pan, add 1/3 of the meat, 1/4 of the cheese and 1/4 of the sauce on top of the tortillas, add another layer of tortillas, again 1/3 of the meat & 1/4 of the sauce & cheese, another layer of tortillas, rest of the meat, 1/4 of the sauce and cheese, another layer of tortillas then add the rest of the sauce & cheese. Bake for about 15 - 20 minutes or until bubbling along the side. You can also take some of the meat, cheese and sauce and roll them up in the tortillas and then top with sauce and cheese. As you can see, it's pretty flexible meal (has to be for me to use it. :)

1 comment:

Organic Spices said...

Oh my gosh! I just discovered your site today, and there’s a wok in my kitchen that will get the workout it deserves this weekend!!! Everything looks so good!