Saturday, December 26, 2009

Famous for my Enchiladas!

I made enchiladas for Christmas supper and Kevin's family and Rachel's family came over. Kevin was home sick so hope he gets to feeling better soon! Below is my recipe.

I mixed the sauce up the night before and also browned my hamburger, drained it and then mixed in some Taco seasoning mix to taste. You'll find I cook by taste so some people (like my roll your eyes around daughter) have a hard time following some of my recipes.

Take one container of sour cream, one can of cream of mushroom soup and 1 can of water and put in pan on low. Stir to keep from burning. Add Ro-Tel or your own homemade Salsa to taste. Some people like it hotter than others. If this seems too thick, just add more water. If I am making a large pan or more than one pan, I will double this recipe. You can always keep the leftover sauce in the frig for later.

Heat up a couple cans of refried beans, and warm the large tortilla shells. Set aside. Get out shredded cheese and open a can of olives. Olives will be used later but might as well open the can the same time you open the refried beans.

Put a couple spoonfuls of warm refried beans spread evenly in the center of the flat tortilla shell. Spoon on some hamburger, top with shredded cheese. Roll up the tortilla shell and place in 9 x 13 pan.

When the pan is full, slowly pour your enchilada sauce over the top. Slip a spatula under the tortilla mixture so some of the sauce will be under the pan. Or pour some of the sauce in the pan to start with before adding the filled tortillas. You don't want anything to burn.

Slice your olives over the top and then sprinkle with shredded cheese of your choice.

Everything has been cooked, so what you are doing is combining the flavors and heating the dish. So cook slowly on about a 275 degree oven watching carefully that the cheese just melts and doesn't overcook. Can turn the oven down if it looks like it is getting too hot.

We serve with a salad and cottage cheese.


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