Enchiladas for dinner wrapped up this Memorial Day Weekend awesomely.
Enchiladas a la Jenni
I made up some taco meat Saturday morning. I just browned about 2 pounds of lean beef, then added in taco seasoning, water, and black beans. It's the meat mixture I used in these enchiladas. Also, I used white flour tortillas for Bryan's and a whole what flour tortilla for myself. I really like them but they don't get that really great chewy texture the white tortillas get after being baked.
1 tablespoon butter
1 tablespoon olive oil
1/4 onion, chopped
1 whole rep pepper, chopped up bit size
4 cloves garlic, minced
1 can green chilis
About 2 cups of taco meat
Shredded cheese (I used colby jack)
1 can hot enchilada sauce (with added garlic powder & oregano)
4 flour tortillas
1 tomato, chopped up bite size
Melt the butter and oil in pan over medium heat. Add onions and chopped red pepper and cook about 4 minutes. Add the garlic and green chilies continue to cook for a couple more minutes until onions and peppers are softened. Add in the taco meat and a little bit of the enchilada sauce. Stir to combine.
Put some enchilada sauce down in the bottom of an 8x8 pan. Spoon some of the enchilada mixture into each tortilla, top with some cheese, roll them up, and put them face down in the pan. Top the enchiladas with the rest of the sauce and mounds of cheese. Cover with foil.
Bake covered on 375 for 20 minutes. Remove foil, add tomatoes and return to the over for about 8 more minutes. Broil for about 2 minutes until the tops are nice and crispy. Top with the cilantro and sour cream (if you like the stuff).
For lunch tomorrow I packed leftover salad to eat with leftover enchilada mixture. Easy peasy.
We are off to grab some ice cream to really top of the
My dog jokes never get old. To me.