Cheesy Enchiladas!

I was thinking a few weeks ago about blogging some of my cooking adventures. I always forget or get distracted and never do. I started a new board on Pinterest to repin the things that I tried, changed up, etc. But that's not nearly as fun.

Some times my baking and cooking is amazing. Other times, not so much. My son is my biggest critic. Basically, he hates everything. I cannot make that kid happy. That's another story, for another day.

I'm new at all this, I don't know what the hell i'm doing half the time. I began this blog for me, to write about the shenannigans that is my life. Hoping that putting this out there would encourage me to be healthier and actually GET out there. I hoped that other people would find it maybe entertaining, fun, follow me?

Crickets? I thought so.

Anyway, this entire week I've had a wild hair to try random recipes. My family has put up with me, thankfully. I only think to document my creations after the meal has been chowed down and no one wants pictures of that.

Tonights dinner i've made a million times. Enchiladas. I love me some enchiladas. I make them differently every time. I was inspired to try a different recipe I saw that called for greek yogurt. I was intrigued and bought some. Only to realize that it was probably a healthier solution for sour cream? I'm slow. Give me a break.

My hub will NOT eat sour cream. Ketchup. Alfredo. Cream Cheese. Various other cheeses. It makes things difficult.

So I reverted back to my good ol enchiladas, and here is how it goes.

Ta da!

For reals though. Bear with me here. Or is it bare? Whatever.

You will need:
1 lb ground meat, beef, chicken, turkey....
Spices, cumin, garlic, onion
1 20 oz can red enchilada sauce
Cheese, I used cheddar and colby jack
Package of tortillas, corn or flour
Salsa

• First, brown a pound of whatever ground meat your little soul desires. We had ground beef. That fatty kind. I add in some minced onion, garlic, a little cumin.
• Drain, add in some salsa. I don't measure. I spoon in it, stir it up until it's coated.
• From my 20 oz can of red enchilada sauce, pour enough to coat the bottom of the pan. I'd say about 1/4 inch.
• This time I used corn tortillas, generally I use flour tortillas because corn ones always fall apart and i'm lazy. But I found on the package, it's best to warm them first, and wadyaknow. They didn't break. Wabam.
• Spoon filling into tortillas. I use 1/4 cup meat mixture, 1/4 cheese. Roll up. Place in pan like so.
• Whatever fillings fall out as you're rolling, add on top when you're done. I also add any leftover meat, the rest of the can of sauce and top with cheese.
• Cover with foil, bake at 375 for an hour or until cheese is melted, sauce is bubble and delicious. We like things sauce up in herr.

I'm sure everyone and their dogs Mother has a better recipe than I do, but I love them, so I wanted to share. I will never write a cook book. But I do promise my recipe skills will improve with time.

And this melts my heart.


Happy Friday! TGFW!