Well, I checked all my old posts while I was creating a cover reveal for last week's blog and saw that I never posted an enchilada recipe!
We cook these at least once a month and this oven-baked method tastes better and is healthier for us than the fried version we used many years ago.
I always make sure I have the ingredients in our pantry since it is a great easy-to-make meal when we haven't got time for something 'fancy'.
Nancy's Mexican Enchiladas
*8 x 8 Baking Dish (I use my very old Pfaltzgraff Ceramic)
*8" Whole Wheat Soft Flat burritos (I use 6 or 7 of them)
*1- 10oz. can red enchilada sauce
*about 4oz. half & half (any milk could work, to make the sauce go farther) and reserve some sauce for the top
*1- 4oz. can diced green chilies
*1/2 lb. cooked, chopped hamburger or chicken
*1 diced onion
*8 oz shredded cheddar or Mexican blend cheese (reserve some for the top)
*Aluminum foil
Preheat oven to 350.
Assemble by pouring half the enchilada sauce and all milk in the baking dish. Dip one soft round shell in sauce to coat both side. Spoon meat, onion, chilies and cheese on end, roll up, and push to the end. Repeat. Pour extra sauce on top as well as leftover cheese. Cover loosely with foil.
Bake about 20 minutes then remove foil and bake about 10 minutes more or until sauce is bubbling. Let sit 5 minutes. Reheats well. I serve dotted with sour cream.
While enjoying this yummy meal, consider
Pre-ordering my next book
The Duke's Diamond
Enjoy summer and stay safe!
Nancy Lee Badger
The Enchilada recipe sounds delicious and so does your upcoming book, The Duke's Diamond.
ReplyDelete