Tuesday, March 4, 2008

Enchiladas

Today I found myself sounding like my mom. We wanted to have enchiladas for supper, but I didn't have any enchilada sauce. I never have what I need. "That's the story of my life." Words echoing in my head that my mom always said while I was growing up when "bad luck" would strike.
Well now, we all know we're fighting against turning into our mothers (even though I love my mom dearly and we're super close). So, I set out to find a recipe I could easily make for enchilada sauce. Found one! Boy howdy, it's a great one, too! We like our enchiladas to be "self-contained", so I added the sauce to my meat mixtures and then topped the tortilla rolls with cheese. Yum! Guess "the story of my life" is "I can make this work!"

Enchilada Sauce
1/4 c. chili powder
2 c. chicken stock
10 oz. tomato paste (1 1/2 small cans)
1 tsp. oregano
1 tsp. cumin
1/2 tsp salt

Bring all ingredients to a boil and simmer for 15 minutes.
This is enough sauce to freeze half for the next meal!

Meat Mixture
1 pound ground beef
1 chopped onion
1 tsp. minced garlic
1 can black beans, drained and rinsed (optional)

Brown and drain fat off meat. Mix in beans.

For enchiladas:
Mix meat with approx. 1/2 of sauce. Fill tortillas and roll up. Place in 9x13 pan and top with colby jack or monterey jack shredded cheese. Bake at 350 degrees until cheese is bubbly and golden.

Meat mixture & cheese can be put in tortillas and sauce can be poured over the top. Whichever your husband prefers!

1 comments:

abby charlton said...

Mmmmm, I'm planning on making chicken enchiladas this week....I might have to give this one a try instead!