Sunday, August 31, 2008

Enchilada Dinner, Quick and Easy


It’s a holiday weekend, and I’m taking a holiday from standing around too long in the kitchen preparing dinner. Here is an easy (and cheaters) way to prepare Enchiladas for my honey and daughter. Of course my daughter won’t eat until “later, mom” because she’s got places to go and people to see. Ah, to be so young and so energetic. But, we’ve all been there and done that. It’s time to relax and enjoy. So make dinner easy on yourself, but still make it sensational.

I prepared two kinds of enchiladas (I guess just to ease my guilty conscience). I did it the “Sandra Lee” way, the Semi-Homemade way. I used the Old El Paso brand of enchilada sauce instead of making my own. The last chile colorado (red chile sauce) I had in the freezer went to making the Chile Colorado Stew a couple of weeks ago. But my enchiladas were still good. I like the Old El Paso brand. NO, I’m not getting paid to say that. There are some of their products I would not use, like the dinner taco kit or their beans. But their enchilada sauce is acceptable, besides it’s named after my city. What can I say? General Mills has good taste in picking brand names. So, I hope you guys have a wonderful 3-day weekend. Stay safe and enjoy life.

Red Picadillo Enchiladas

1-pound ground beef
½ onion, chopped small
1 large tomato, diced
1 dozen corn tortillas
1 can (10 ounces) Hot Old El Paso Red Enchilada Sauce
1-teaspoon cumin powder
1 package (8 ounce) shredded cheddar cheese
Oil for frying

In a teaspoon of oil, sauté your onion and tomato. Add ground beef and cook until no longer pink. Drain and set aside.
Warm up your enchilada sauce in a large skillet. Add 1 teaspoon of cumin to give it a slight smoky taste. Keep temperature on low.
In a separate smaller skillet, eat 2 tablespoons of oil. Get this hot but not smoking. Dip individual corn tortillas for 1 – 2 seconds and flip over. This will soften the tortillas and make it ready for the sauce. Immediately dip softened tortilla into the enchilada sauce and remove to a plate.
Spoon 2 tablespoons of prepared picadillo (cooked ground meat mixture) onto center of tortilla. Sprinkle some cheese on top and roll your enchilada. Place on a cookie sheet.
Continue until all 12 are done.
Pour remaining sauce over prepared enchiladas. Sprinkle remaining shredded cheddar over the top of enchiladas and bake for 15 minutes in a 350-degree oven. Serve warm.

Green Chile Chicken Enchiladas

2 large cups cooked, shredded chicken. White meat or dark, your choice.
½ onion, minced
1 dozen corn tortillas
1 can Old El Paso Green Enchilada Sauce
1 package (8 ounce) shredded Mexican Cheese Blend
Oil for frying

Follow the directions as for the red enchiladas. Soften tortillas in hot oil, dip in sauce, spread with chicken, top with a few sprinkles of cheese and minced onion, roll and place on cookie sheet.
Pour remaining sauce on the enchiladas and sprinkle with remaining cheese.
Bake 15 minutes in 350-degree oven. Serve warm.

Now make some Spanish rice and a simple salad of iceberg lettuce, sliced tomatoes and sliced avocados and sit down at the table to eat with your family.

Now comes the easy part, let your better half clean up the kitchen. LOL.
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Mexican word of the day is: MUSHROOM
Orale vato, when me and my whole family get in the car, there's not too MUSHROOM.

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Please check out my new chocolate blog: Mexican Chocolate Lore and More. Let me know what you think about it and how I can make it even better for you. Muchas gracias mis amigos y amigas.

10 comments:

Mommy's Kitchen said...

Oh wow those look so good Teresa. We love Enchiladas. My son said the green chili ones look excellent. I am going to plan a day to make your enchiladas girl. I hope your daughter and your honey enjoyed them.

Michele said...

You know if we are ever in the neighborhood, I'm going to take up that dinner offer! Even y our "quick" dinners look fabulous. Hope you are having a very relaxing weekend!

Foodycat said...

I am so happy to see that you take the Old El Paso cheating route too! Makes me feel like less of a failure.

Adam said...

I laughed at the "later, mom"... I remember those days :)

I'm very happy that El Paso sauce gets your stamp of approval, because we all need quick and easy sometimes.

Hope your weekend went well, and you stayed out of trouble :)

Oh, and dancing in the kitchen totally counts as exercise, just be careful spilling wine...

Foodycat said...

You are so sweet Teresa! I've never seen the green enchilada sauce, I will have to keep an eye out!

Lisa said...

I am loving all your easy Mexican recipes1

ARLENE said...

Teresa, both enchiladas sound great; they fit well into Weight Watchers, too. I love your Mexican word of the day...too funny.

Gloria Chadwick said...

Teresa, I usually get together with my daughters on Saturday for a family dinner. We almost always have Mexican food. When it's my oldest daughter's turn to cook, she always makes "cheater" cheese enchiladas. I'm going to give her your recipes because they look so much better than what she makes! But don't tell her I said that.

Sam said...

mmm... I love enchiladas, haven't made them in ages though. Youve inspired me!
Sam

Janet Ching said...

Hi Teresa, thanks for stopping by at my blog earlier. Congrats to you too for the FFF award. It's nice to discover a blog on mexican food. Believe it or not, my hubby just made us a Guacamole as a TV snack. We use the Old El Paso Guacamole powder. This is a very nice quick version. I have a guacamole recipe in my blog too, a short and a long version. I would love to try your fajitas recipe one day : )