Thursday, March 18, 2010

Smothered Enchiladas

I haven’t been posting a Thrifty Thursday for the past two weeks because . . . well, I’m plumb out of ideas right now!  IS IT YARD SALE SEASON YET?!?!  I promise when it is, you’ll know it.  I’ll have a weekly (maybe even twice-weekly) post about our good deals.  Until then . . .

Last night I cooked up a favorite of mine and hubby’s—Mexican Food.  It doesn’t get much better than that.  I really think I could eat salsa and chips and shrimp quesadillas five times a day, but I think there might be a verse about that in the Bible.

Anyway.  Instead of having our usual steak or shrimp burritos, I decided to break out another favorite—enchiladas.  I found this recipe in my All-New Ultimate Southern Living Cookbook, and it caught my attention because it was different.  It only required me to buy 1 ingredient that I didn’t already have on hand—green chiles.  There are few recipes I’ve seen for enchiladas that didn’t call for enchilada sauce, and I have to admit I was wary, but I thought I’d give it a try. 

The verdict? wowza!  We'll definitely be having this when we need a nice burrito break.  It was delicious!!  

Smothered EnchiladasAll-New Ultimate Southern Living Cookbook

**Tip: The full recipe makes 8 enchiladas, but my pan only held 6.  This recipe is altered just a bit for 6, so if you want to make 8, then increase the ground beef by 1/2 pound.
**Another Tip: the recipe calls for 2 cans of cream of chicken soup.  After trying it, I think you could get away with just 1 can (esp. if you're cooking 6 enchiladas).  I'll try decreasing this next time.

Here’s what you’ll need:
  • 1 lb. ground beef (or I’m sure you could use shredded chicken too)
  • 1 package mild taco seasoning (we used Ortega)
  • 1 (4.5 oz) can chopped green chiles, divided
  • 2 cans cream of chicken soup (*can be reduced to 1 can if you're making 6 enchiladas)
  • 1 (16 oz) sour cream
  • 6 flour tortillas
  • 1 cup shredded cheddar cheese (if you make 8 enchiladas, increase this to 2 cups) 

Here’s how to make it:
  1. Cook ground beef, drain.  Stir in taco seasoning and 1/2 can of the chiles.  Set aside.
  2. In a medium bowl, stir together remaining green chiles, soup and sour cream.  
  3. Pour half of sour cream mixture into a large, lightly greased baking dish.
  4. Spoon beef mixture evenly down tortillas, roll them up and add them, seam side down, to your pan.
  5. Top with remaining sour cream mixture and shredded cheese.
  6. Bake uncovered at 350 degrees for 25 minutes or until heated through.
**we enjoyed these topped with green chile salsa and Goya rice with pinto beans.



1 comment:

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Rachel