Monday, August 26, 2013


Last night was one of those long nights up with a sick kid night.  I had planned to go grocery shopping today but obviously plans are not changed and I am staying home.  So now what to do for dinner.  I had planned on eating out but now need to look to the cupboards to find what can I whip together.  And the answer is...ENCHILADAS.  They are quick easy and you typically have everything you need for them in your fridge and pantry.  I have tried so many varieties of enchiladas and this is a combination of different recipes and different ingredients but you know, it works and taste good.

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1 TBS vegetable oil
2 TBS all purpose flour
1 28oz can enchilada sauce I used medium  but use what you like
2 cups chicken broth
a handful of fresh cilantro*

In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the enchilada sauce, chicken broth and cilantro.  We use cilantro so frequently here we were out.  I just love the freshness of it.  It was on my list that I did not make it to the store to get so I used my back up emergency dried cilantro about to tbs.  It worked out just fine especially since it was going sauce but the fresh is better if you have it.  Bring to a boil. Reduce heat and simmer 30-45 minutes.

1 lb ground beef
1/2 can chili with or without beans
1 4oz can diced green chilies
1/2 onion diced
4 sweet peppers diced

Brown the beef and drain off the fat.  Stir in the chili, onions, sweet peppers and green chilies.  Set aside.

1/2 cup vegetable oil
corn tortillas approximately 8 for a 9 x 9 pan or 14 for a 9 x 14

8oz shredded colby jack cheese 
1 bunch chopped green onions
more fresh cilantro
white cheese dip

Heat up the oil and do a quick fry to each tortilla maybe 15-20 seconds a side, so it is still soft to roll.  Drain on paper towels.

Now that you already have a ton of dirty dishes it is time to put it all together. Preheat your oven to 350. 

Spoon a small amount over the bottom of the pan enough to cover the pan.  I used a 9x9 pan and this left me with enough leftover filling for nachos tomorrow and to freeze ziplock for something to be detrimened in the future.  Dip the tortillas into the sauce and remove to a plate.  Spoon  2 spoonfuls of the filling on to the tortilla and cover it with cheese.  Roll up the tortilla and place it in the pan.  Continue until the pan is full.  Pour more of the enchilada sauce over the dish and top with more cheese.

Bake for 20 minutes.  Top with the cheese dip in a cool drizzle form and then with the green onions and cilantro.

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Sorry not the best picture we ate them quickly.

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