When I was in high school, I had a friend's mother teach me how her family made enchiladas. They were so good and so easy! I don't know if that's how every enchilada loving family makes them, but I've been making them the same way since then. One thing I've changed is the ingredients. Tonight I thought I'd class it up a little and throw some fresh cilantro and some finely diced onions into the middle of my enchiladas and try it. Here's how to make them!
3 corn tortillas
1 cup shredded mexican blend cheese (might need a little more if you LOVE cheese!)
1 can enchilada sauce
1 tablespoon fresh chopped cilantro
1 table spoon finely diced onions
Preheat oven to 350
**You need to have the cheese, cilantro and onions ready before you start step one. And, have them close and ready to go...don't just leave the cheese in the bag.
1. Pour your enchilada sauce into a small frying pan and heat at a medium heat.
2. Place one corn tortilla in the enchilada sauce and let it warm for 10 seconds or so on each side.
3. Take the tortilla out and place it in your baking dish. Put a couple table spoons of cheese, a pinch of cilantro and a pinch of onions into the middle of the tortilla. Roll the tortilla up and place the open sides down so it doesn't unroll.
4. Repeat steps 2 and 3 with the other two tortillas. When your pan is full, stick it in the oven for about 15 minutes or until all the cheese has melted.
Like I said, this is how I learned to make them, but I'm sure every family does it a little different! Hope y'all enjoy!
Happy Cooking!
Amy
2.
Showing posts with label Corn Tortillas. Show all posts
Showing posts with label Corn Tortillas. Show all posts
Monday, March 28, 2011
Monday, March 21, 2011
King Ranch Chicken for 2
When my friends and I were in college, one of the best things Belvin (the cafeteria) made was King Ranch Chicken. My best friend, Ashley, makes it even better. I borrowed her recipe tonight and made King Ranch Chicken. Remember the roast chicken from the last post? Well...turns out a whole chicken is way too much for two people to eat, too...my bad. The left overs were just enough for the king ranch chicken, though! Woot!!
Now, I'll confess...I have leftovers from how I made this. But, good news: I'll cut it down for you so that you can just share it with one person.
And away we go!
1 cup cooked chicken -- if you're feeling extra low maintenance (aka lazy) you might try using canned chicken. It could be decent.
1 cup shredded "Mexican" Blend cheese
1/2 can cream of chicken soup
1/2 can cream of mushroom soup
1 small can rotel tomatoes and green chilies (I used original...turn up the heat, use the hot!)
3-4 corn tortillas
1. Tear or cut your chicken into bite sized pieces and set it aside in a bowl.
2. In your baking dish, mix 2-3 table spoons of each soup and the tomatoes. Add a layer of chicken on top of the soup.
3. Tear up the tortillas and add a layer of tortillas to the soup and chicken. Top that later with cheese.
4. Repeat the layers until you're either out of ingredients or out of room in the dish :) OOOH! Make your last layer a layer of cheese! It'll be so melty and awesome! Trust me!
5. Cook at 350 for about 30 minutes or until the cheese is melted and the casserole is hot all the way through.
Now, like I said, when I did this, I made twice as much as I needed, so I cut this down for you and a friend...or just you and the noid's. Avoid the noid. Eat food.
A side note: If you want to aggravate a cat or two, buy the pull top cans of soup an then refuse to share anything with the cats. While we both know it's soup, the cat doesn't and just meows at you. A lot.
Happy cooking!
Amy
Now, I'll confess...I have leftovers from how I made this. But, good news: I'll cut it down for you so that you can just share it with one person.
And away we go!
1 cup cooked chicken -- if you're feeling extra low maintenance (aka lazy) you might try using canned chicken. It could be decent.
1 cup shredded "Mexican" Blend cheese
1/2 can cream of chicken soup
1/2 can cream of mushroom soup
1 small can rotel tomatoes and green chilies (I used original...turn up the heat, use the hot!)
3-4 corn tortillas
1. Tear or cut your chicken into bite sized pieces and set it aside in a bowl.
2. In your baking dish, mix 2-3 table spoons of each soup and the tomatoes. Add a layer of chicken on top of the soup.
3. Tear up the tortillas and add a layer of tortillas to the soup and chicken. Top that later with cheese.
4. Repeat the layers until you're either out of ingredients or out of room in the dish :) OOOH! Make your last layer a layer of cheese! It'll be so melty and awesome! Trust me!
5. Cook at 350 for about 30 minutes or until the cheese is melted and the casserole is hot all the way through.
Now, like I said, when I did this, I made twice as much as I needed, so I cut this down for you and a friend...or just you and the noid's. Avoid the noid. Eat food.
A side note: If you want to aggravate a cat or two, buy the pull top cans of soup an then refuse to share anything with the cats. While we both know it's soup, the cat doesn't and just meows at you. A lot.
Happy cooking!
Amy
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