I've been in the kitchen all day today preparing college boy's birthday dinner. I'll be sure to post the recipe for the awesome Lemon Meringue Pie we enjoyed, which was really good, but the entire day was exhausting. Between last Sunday and today, I think next Sunday we'll have cold cereal for supper.
But before I get to work on lesson plans tonight, I wanted to post this recipe -- the picture of which has been on my desk top since earlier in the week. There seem to be about as many recipes for enchiladas as there are days in the year, and to some degree you gotta know when to say when, but this one was just different enough to earn a spot in my cookbook. The chipotle peppers and adobo sauce turn what is usually a tangy red tomato sauce into a dark rich and smoky sauce. My men folk really enjoyed it, and when I mentioned I would like the enchiladas better with shredded beef, I was soundly rebuked by all the boys who said "don't change a thing."
The Sour Cream Rice was a nice compliment to the enchiladas and would actually, I think, be great with some grilled chicken or fajitas. I thought we had an awful lot of cheese going on in our meal, so I opted to not top the rice with cheese when I baked it. I would however, if I were serving it with grilled meat and a salad. The rice is just a little zippy (spicy), but the enchiladas were fairly hot -- not too hot for the kids though. I served the enchiladas with some guacamole (you kind find a recipe here or here).
Both recipes came from Taste of Home Cooking and I'm posting them here just as I found them, for safe keeping.
Tex-Mex Beef Enchiladas
serves 6-8
2 T. olive oil
1/4 c. all-purpose flour
1 can (14.5 ounces) chicken broth
1 1/2 T. chili powder
1 small canned chipotle chile in adobo, minced, plus 1 tablespoon adobo sauce from can
1 small onion, finely chopped
2 garlic cloves, minced
1 lb. ground beef
Coarse salt and ground pepper
8 flour tortillas (6-inch)
1 1/2 c. shredded cheddar cheese (6 ounces)
1/4 c. chopped cilantro
Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
Preheat oven to 450°. (If freezing, don’t place any sauce in baking dish; see To Freeze, below left.) Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside.
Make enchiladas: Stack tortillas and wrap in a damp paper towel. Warm in microwave, 30 seconds or until pliable. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving.
Note: To freeze: Make sauce and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas dont become soggy). Place sauce in an airtight container. Cover dish with plastic wrap and foil. Label, date, and freeze enchiladas and sauce. Use within 2 months; bake without thawing (see opposite page).
To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450°. Remove foil and plastic wrap from baking dish. Pour sauce over top, and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; bake until lightly browned and bubbly, about 15 minutes. Let cool 10 minutes; serve.
Sour Cream Rice
1 c. uncooked long grain white rice
1 (14 ounce) can chicken broth
1 c. sour cream
1 (4 ounce) can diced green chile peppers
2 c. shredded pepper Jack cheese, divided
1 1/2 c. frozen corn
1/4 c. finely chopped fresh cilantro
salt and ground black pepper to taste
In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350. Lightly grease a 1-1/2 quart casserole dish.
In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 cup pepper Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
serves 6-8
2 T. olive oil
1/4 c. all-purpose flour
1 can (14.5 ounces) chicken broth
1 1/2 T. chili powder
1 small canned chipotle chile in adobo, minced, plus 1 tablespoon adobo sauce from can
1 small onion, finely chopped
2 garlic cloves, minced
1 lb. ground beef
Coarse salt and ground pepper
8 flour tortillas (6-inch)
1 1/2 c. shredded cheddar cheese (6 ounces)
1/4 c. chopped cilantro
Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
Preheat oven to 450°. (If freezing, don’t place any sauce in baking dish; see To Freeze, below left.) Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside.
Make enchiladas: Stack tortillas and wrap in a damp paper towel. Warm in microwave, 30 seconds or until pliable. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving.
Note: To freeze: Make sauce and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas dont become soggy). Place sauce in an airtight container. Cover dish with plastic wrap and foil. Label, date, and freeze enchiladas and sauce. Use within 2 months; bake without thawing (see opposite page).
To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450°. Remove foil and plastic wrap from baking dish. Pour sauce over top, and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; bake until lightly browned and bubbly, about 15 minutes. Let cool 10 minutes; serve.
Sour Cream Rice
1 c. uncooked long grain white rice
1 (14 ounce) can chicken broth
1 c. sour cream
1 (4 ounce) can diced green chile peppers
2 c. shredded pepper Jack cheese, divided
1 1/2 c. frozen corn
1/4 c. finely chopped fresh cilantro
salt and ground black pepper to taste
In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350. Lightly grease a 1-1/2 quart casserole dish.
In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 cup pepper Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
1 comment:
Barbara, I love this blog!!! Thanks to your great foodie cooking, I drool every time I come for a visit and want to crash your house for dinner. You never know...hahaha Just a tip for you, ever thought of slurping this up into a book for your kidlets down the road, the perfect cookbook from mom! :) I think it would be a swell heritage gift your children will treasure for years to come. No pressure of course...LOL
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