What I Love and What I hate Wednesday

Its officially fall around here and so that means I am cooking more. Why? I don't know...that's just how it works around here. Maybe its the cold weather, the lack of money or it just gives me something to do because I can't go to the beach anymore. I have recently discovered a new recipe for Enchiladas and because I love them sooooo much, I want to share them with you. These babies are so good you may fall in love with me and ask me to marry you. I'm totally being serious!

Okay people. Lets get down to business here. Lets make enchiladas

Before we begin, let me explain that there are three separate components to these enchiladas: THE SAUCE. THE MEAT. And THE REST. So I’ll split up the Cast of Characters accordingly

For THE SAUCE y ou’ll need canned 28 oz Mexican red sauce (or enchilada sauce), low sodium chicken broth, canola oil, flour, salt, pepper, and cilantro. Let me repeat: this is for THE SAUCE.


Let’s get the sauce going first. Okay? Okay. Throw 2 tablespoon canola oil into a medium saucepan, followed by 1-2 tablespoon flour. Whisk it together over medium-low heat.
Keep whisking as it cooks, and continue cooking for about 2 or 3 minutes. this is the base for the sauce
Add 2 cups of chicken stock
Pour in the red sauce, 1/2 teaspoon pepper and 1/2 teaspoon salt (note that some canned mexican sauce is quite PICOSO [look it up] so you'll want to do your homework if you are sensitive to flames shooting from you eyeballs) Give it a good stir and simmer on low heat while you mess around with the other stuff.

Now. Lets make THE MEAT!

Dice up your onion and throw it into a large skillet with a tablespoon of oil. Saute for a couple of minutes. Then brown 1 pound of hamburger. Once it's brown, dump in a large can of chilies. (oh, and you can drain the fat off the hamburger before adding the chilies if you feel like being a health nut or a responsible citizen)

Go ahead and add a little salt to the meat. Now turn it off and tell the meat to cool its heels for awhile.

Next component: THE REST

For THE REST you'll need corn tortillas, chopped black olives, sliced green onions and grated cheese.

In a small skillet over medium heat, fry individual corn tortillas in oil just until soft. You don’t want them to get crispy at all—just soft and a little blistered, about 3 seconds per side. Place tortillas on a paper towel-lined plate and keep warm while you finish them all up.

And now its time to assemble. Get your tortilla..coat it with sauce...place in your filling of meat, olives, onions and cheese...roll it up and place it seam side down in a pan that has a layer of sauce on the bottom. Repeat Repeat and Repeat!

Once you get them all into a baking dish, pour THE SAUCE over the top. If you like a lot of sauce, and I do, really lay it on thick. If you like things a little less over the top, well, take it easy. And of course we must add plenty of cheese and chopped cilantro over the top.

Now just bake it in a 350 degree oven for about 20 minutes, or until cheese is melted and enchiladas are bubbly and your appetite has shot through your roof, leaving an unsightly hole.

Mmmm. Goodness gracious sakes alive, I can’t tell you how good this smells. It smells like tiny, sparkly enchilada fairies have waved their magic wands in my kitchen. While I was in the middle of cooking these I said to myself "good grief there are alot of steps in this recipes. I don't think I will be making these again" Well let me tell ya...after tasting these I was like "oh yeah I am making these again!" It's sooo worth it.

Is your mouth watering yet?
Mine is. And this is a problem. This brings me to what I hate. Because I made the enchiladas in this photo several days ago. And there now gone. Gone in ten minutes!

I also hated the mess it made in my kitchen. Shees! You should have seen it!