So it's been a long time since my last post. I'd like to think you've been waiting with a bated breath, hoping each time you turn on your computer that you'd see a new post from me; but lets be honest, that probably hasn't been the case. I'm not really quite sure why it's been so long. I made this meal over a month ago and have had these pictures on my desktop waiting to be posted, but never felt the gumption. So here it is...
I always have this urge to do Mexican. I didn't use to have a taste for it, but as I've gotten older it's started to grown on me. But when I say Mexican, please don't think I mean "authentic" Mexican. Yes - I am definitely guilty of cooking and enjoying the American-ized version of Mexican food. Maybe once I've had a little more experience in the kitchen I'll be more willing to try some authentic dishes, but right now - I'm sticking to what I'm comfortable with. The dishes are super easy, and a crowd pleaser - so you should try them too!
Enchiladas
1 Package flour or corn tortillas (I used Whole Wheat)
1 lb lean ground beef (or chicken)
1/2 White Onion
1 package taco seasoning (recommended: Old El Paso)
1/2 jar Salsa (recommended: medium, chunky)
1/2 jar queso (recommended: salsa con queso)
Shredded Cheddar, Pepper Jack Cheese
1 cup enchilada sauce
First pre-heat your oven to 375 degrees.Take 6 of your tortillas and place them on a cooking sheet covered in aluminum foil sprayed with cooking oil. Spray the top of the tortillas with the cooking spray, and bake in the oven for 5-7 minutes. In the meantime, begin browning your ground beef in a skillet on high heat. Take the package of seasoning and follow the directions. Then take the salsa, onion, and queso and add them to your meat.
Once you have the enchilada filling finished, take the tortillas out of the oven. Now I'm going to admit that I am not good at this next part. You need to take about 2 to 3 spoon-fulls of your filling and add them to the center of the tortilla. Then fold up the two ends, and then the sides to form a pocket. Flip the enchilada over so the "seam" is down. Repeat this for all of the enchiladas.
The last piece for this part of the recipe is coating the top of your tortillas with the enchilada sauce and shredded cheese. Keep your oven at 375 and bake for 15-20 minutes.
Red Pepper Salsa
1 Red Pepper
1 Green Pepper
1/2 jar of salsa
1/2 packet of taco seasoning
I honestly made this dish up - but it turned out pretty good! Simply take the above ingredients and mix together in a pan to sauté. Once the peppers have softened, and are cooked thoroughly - take out a serve as the perfect side dish!
Corn and Rice
Corn - see Fiesta Chicken Sandwich
Rice - follow recipe on box
So there you go - I finally posted this recipe that has been sitting in the que for over a month. Hopefully you enjoyed my "Americanized" version of enchiladas. I'm heading to the grocery store and feeling inspired. So, until next time...
Happy Cooking!