NikitaThis week, I up'd my game! I usually make a White Chicken Enchilada "Lasagna" when I think of enchiladas. It is the perfect "make-ahead-and leave-it-in-the-fridge-until-ready-to-bake" type of meal. But Matt asked me to try something new with a red sauce, and I'm glad I did! This recipe was so easy and you get to make your own red sauce - no can crap! The ingredients were made from pantry staples, so I ended up make my sauce earlier in the week and storing it in a mason jar in the fridge until I was ready to create my ensemble. These enchiladas have shredded chicken, black beans, and green chilies. I topped each plate with homemade guac. YUM! Have you heard our guac song yet? We'll have to dig that one up soon. The best part is the little present the boys find in the fridge when they get home from a long day. Just bake at 350F for 20 mins. GeorgiaSo in my house the husband makes the enchiladas. This past week was no exception. he made them. I ate them. We also shared the leftovers with family. Win, win, win. Normally he makes his own enchilada sauce. This week however he did not. So sadly this will not be the week you all learn what his secret recipe is. It truly is secret. He doesn't have it written down. One day.. Yes one day I will pry it out of him. Until then.. Enjoy the pic of the ones he made the other night JenI made a batch of amazing enchiladas last week, almost by accident, because I needed to use up some things in the fridge before they expired: shredded chicken with taco seasoning, partial can of green chili enchilada sauce, and some sour cream. I always have tortillas and cheese on hand, so I just went for it. They turned out SO good. I tried to replicate it this week for you all. It’s close, but I think my ratio of sour cream to green chili sauce was off this time. Try using 3/4 of the sour cream container instead of the whole thing, and I also used light sour cream the first time around. I may have also used “medium” instead of “mild” sauce last time?? AmyI don't brag about my cooking but I will say that my enchiladas are fire. The first time I made them for Tremain he quickly put in requests for Super Bowl Sunday and his birthday. This recipe calls for fresh ingredients. The only part that isn't from scratch are the tortillas. It's time consuming and kind of messy. But the end results oh boy! The following link is the recipe I go by. I love the enchiladas topped with red onion, cilantro, lightly toasted pumpkin seeds and fresh lime juice. Challenge met! What a great week for enchiladas.. Okay any week is a great week for enchiladas. I'm just thankful when the husband makes dinner and I get a night off from the kitchen.
Until next week when Polenta is on the menu, Nikita, Georgia, Amy and Jen
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