Enchilada Time!

On December 5, 2011, in Miscellaneous, by scott

For some strange reason, one of the few things that my wife says she can not cook but I can is enchiladas… or at least my version of them anyway.  She says she has trouble with the tortillas cracking, but then again I haven’t seen her try recently.

In a brief blog post, here is what we do:

For starters, we browned two pounds of venison this evening. Chicken, beef, or pulled pork also work quite well. While the meat was cooking, we add spices to taste. In our case, it’s cumin, cinnamon, garlic, salt, and onion.

When the meat is browned, I set up the assembly line. From the far end is the meat, followed by a pot of boiling water with a screen splatter guard, a baking pan sprayed with cooking spray, and a mixture of red enchilada sauce and 98% fat free cream of chicken soup (4:1 cans).

Place the tortilla on the strainer and steam until the tortilla can be rolled without cracking or breaking.

From that point it is into the baking dish. We scoop meat and sauce into an open tortilla then roll them.

When the pan is full of rolled and stuffed tortillas, it’s time for the unhealthy goodness!  We top the enchiladas with sauce and cheese.  At this point, it’s into a 400 degree oven until they reach our desired level of doneness (about 20 minutes.)

Then, it’s time to eat! Eat as is, or top with sour cream, black olives, onions, green peppers, or whatever you desire.


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