When it comes to this week’s recipe, there is simply no hard and fast rule. Enchiladas can be made with about any leftover meats and fillings. They can be simple or elaborate. This week, on the home front, I chose the simplest method.
Allow me to explain.
Our son, Phillip, is on the meal program at college, where he eats lunch about every day at the cafeteria. The meals are good, there are lots of fruits and vegetables and many options. Of an evening and breakfast he is basically on his own. Mom to the rescue! This week I fried a huge amount of beef then seasoned it for enchiladas. Different approaches are made on about every 10-15 burritos or enchiladas that I make. This week was super simple with a thin coating of refried beans, seasoned taco meat/onion and cheddar cheese. The next batch may have peppers and corn and a shredded white cheese on the interior. Each burrito or enchilada is wrapped separately in saran, then frozen inside a Ziploc bag.
For cooking I suggest defrosting in the microwave or moving from freezer to refrigerator. In the ‘college’ scenario the boys will use a can of enchilada sauce and additional cheese for their main entrée. No recipes needed, no prepping and zero mess to clean up. Do make sure that the shells are totally covered with the sauce. Foil the dish for heating, this helps keep a better moisture content. Towards the end add cheese on the top and finish cooking. We had some at home on Friday evening and found that 30-35 minutes was not long enough coming from refrigeration. I would suggest 40-45 minutes at 350 degrees for six-eight enchiladas or eggrolls.
We do the same thing with breakfast burritos or wraps. I also like to tape a message on some of the foods telling the boys when to freeze or remove the product from the refrigerator. I do this at work every day, but tend to not do it at home. It would be so nice if I did!
With the passing of Labor Day weekend everyone is preparing for fall. I love the season, just wish it lasted longer. At our home I’m cleaning out cabinets, removing expired canned goods and setting out the pumpkin décor.
At Silver Dollar City we are gearing up for fall with Pumpkin Nights, starting September 25th through October 26th. This wonderful new experience takes place during the annual Fall Festival. I’m also serving dinners on the back porch of the culinary school the 7th, 14th and 21st of September, during special concerts in Echo Hollow. Get on line and come join us for dinner one night.
Embrace the cooler temperatures and make a difference this week.
Simply yours, The Covered Dish. www.thecovereddish.com
1 1/2 pounds cooked, drained, ground chuck 1 tablespoon chili powder
10 ounces cooked/drained Mexican Chorizo 1 1/2 teaspoons paprika
1 can yellow corn, (15.5 oz.) drained 1 (15 oz.) can tomato sauce
1/3 cup finely minced onion *Cheddar and/or Pepper Jack Cheese
1-2 tablespoons garlic, minced Options: black olives, peppers,
30-35 small flour tortillas Jalapenos, refried beans, chilies
Cook beef, chorizo, garlic and onion until done, draining well. Add corn sauté until warm throughout. Add all the spices and tomato sauce forming a thick paste; remove from the heat.
It is not necessary to sauté the shells first. Some just warm the shells and fill while yet others dredge the shells through the sauce before they fill. It’s all a personal choice, some even dredge in stock before filling. Today I’m using flour tortillas because when corn shells were used they tasted more like a tamale.
Use additional chili powder if you desire more heat.
1 tablespoons chili powder 1/2 teaspoon oregano
2 tablespoons flour 1/8 teaspoon cumin
1/2 teaspoon cocoa powder 1/4 teaspoon garlic powder
1 1/2 cups water 1 (8 ounce) can tomato sauce
Place all dry ingredients in a small saucepan and whisk together. Add 3/4 cup of water and make into a paste. Add the rest of the water and begin to warm in
saucepan. Stir constantly; until the ingredients begin to thicken. Add tomato sauce last and warm thoroughly. (I usually make a double recipe of the sauce!)
Layer in 2 tablespoons of filling inside each flour shell. (We are using the smaller size not the ‘dinner plate’ size.) Now add 1 tablespoon of cheese inside the shell. Roll the enchilada and place seam side down in a 9 x 13 greased baking pan. You should have enough filling for approximately 25 enchiladas. Pour the sauce over the top being careful to spread it over the entire shell. (Keeps shells from drying out.) Now sprinkle with more shredded cheese. Place in a 350 degree oven and heat until the cheese is melted; usually about 20 minutes.
*Recommend at least 4-5 cups of cheese or more.