This is an easy dinner idea I have used a couple of times. Make your favorite pasta, cook it, sautéed your favorite veggies in olive oil and garlic, toss together in a sautée pan, throw in pesto and ricotta and you have yourself a 20 minute delicious meal. It's so easy in fact, that I promise to do it soon and post pictures.
Okay, the REAL reason I am blogging. I have created the PERFECT recipe for enchiladas. I know you may be saying to yourself what makes them so perfect? I will let you in on the secret. This recipe is red enchiladas meets sour cream enchiladas. That makes them perfect? Yes!!! I am obsessed with balance. I always find that if I get "white" enchiladas they are too creamy and bland. Or if I get red enchiladas it is a little too tart and not enough of something. Voila! I blended them to create perfection.
I was lucky enough to have my parents and Aunt Donna visit recently and I made them these enchiladas. They are harsh critics, but they agreed, it was perfection! While they were here we went on an amazing two day adventure to Key West, FL. If you have never been to Key West, add it to your list. It is an incredible little spot and has easily become my favorite places in Florida.
|Mom, Aunt Donna, & Me having a drink in honor of St. Paddy's Day|
I have been working on this recipe for a while. They are a tweak of The Pioneer Woman's recipe for Sour Cream Enchiladas.
Megan's Perfect Enchiladas
16-20 Corn Tortillas
2 - 15 oz. Cans of Red Enchilada Sauce
2 - 15 oz. Cans of Tomato Soup (this is my mom Ivadell's, influence)
1 lb. Ground Beef, Turkey, or Shredded Chicken
2 cups Sour Cream
3 cups Shredded Cheddar or Mexican blend cheese
1 bunch Green Onions chopped
2 Tsp. Cumin
1 Tsp. Cayenne Pepper
Mexican Hot Sauce
Preheat Oven to 375 degrees.
Brown the ground beef or ground turkey. I sprinkle with salt, pepper, and a quick pinch of cumin. Allow to cool (this step can be done the night before). Or to make shredded chicken, boil the chicken in chicken stock for about 20 minutes. Allow to cool and shred. I also made a batch with chicken left over from my favorite recipe: Oktoberfest Chicken.
Heat a good amount of Canola oil in a small sauce pan. Fry each corn tortilla for a few seconds on each side. Do not make crispy - just so they are soft. Put on a plate with a paper towel between them.
Mix the sour cream, cheese, green onions, cumin, pepper, and room temperature meat. Mix the enchilada sauce with the tomato soup. Spread a little of the sauce on the bottom of a large pyrex dish. Dip each tortilla in the sauce then fill with sour cream / cheese filling. Fold over and place in the pan, seam side down. Repeat. Pour leftover sauce on the top. Sprinkle extra cheese on top. Place in 375 degree oven and cook 20-30 minutes until bubbly. Serve with salsa, guacamole, and Mexican hot sauce.
Happy Cinco De Mayo!
What's next for me? We're waiting for optimal weather, but in the next few days we'll be leaving Fort Lauderdale, FL for a 20 day (or more) adventure up the east coast to The Great Lakes. We'll be running day and night, 24 hours a day and not stopping. Since I won't be leaving the confines of the boat and will be out to sea, all of a sudden I'll have a lot of time on my hands and you may be hearing a lot from me... if I can get an internet connection!