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Chicken Enchiladas

Dinner tonight was shared with relatives from Arizona. If you want to have real Mexican food, get a native Arizonan to bring dinner. They actually live about 15 miles from the border… I guess that’s about the closest you can get without living in Mexico. And when they visit, at least one of our dinner’s includes this “feast”.

On tap for dinner tonight was: Beef Enchiladas, Chicken Enchiladas, Tamales and good ole’ Tacos with fresh fried Corn Tortillas. We had enough food for an army. Thankfully, (portion wise) I talked them out of making the Chili Rellenos. This was good, because there were more leftover’s than actual food consumed.

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Blueberry Angel Dessert

For dessert we had…ok this is totally not Mexican, Blueberry Angel Dessert. It turned out to be a great night of food and fellowship.

This is a Taste of Home recipe that I have been making for several years. Here is the easy, 5 ingredient recipe:

Blueberry Angel Dessert

Ingredients:

  • 1 angel food cake, cut into 1″ cubes
  • 1 cup powdered sugar
  • 1 (8oz) block cream cheese, softened
  • 1 (8oz) container Cool Whip, thawed
  • 1 Can Comstock Blueberry Pie Filling

Directions:

Combine the sugar and cream cheese until well blended, then stir in cool whip. Fold in cake pieces and place in a 9 x 13″ pan. Top with pie filling and refrigerate for at least two hours. I have also made this in a trifle bowl, layering the cake mixture and blueberries. I use 1 1/2 – 2 cans of pie filling for the trifle.

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And as for the Enchiladas, I would say this is a very, very simple recipe. The taste is not “simple”, it is quite good! For the beef, I used half of the ground beef that we cooked up for the tacos.

Beef (and Chicken) Enchiladas

  • 1 pound ground beef
  • 1 small onion (vidalia)
  • Desired Taco Seasoning (I used a packet)
  • 3 – 4 cups shredded cheese, Mexican blend
  • 2 packs Mission Tortilla Shells (10″)
  • 2 – 4 cans Enchilada sauce, (green is milder)

Pre-heat the oven to 350. Saute onion then add¬†ground beef (or chicken) and seasoning. In a 9 x 13″ pan (or larger), spoon a layer of sauce and top with a tortilla, top the tortilla with sauce then ground beef (about 3 tablespoons)¬†and cheese. Roll up and repeat with remaining tortillas. Once the pan is filled, spread some additional sauce on top of rolls and top with more cheese. Bake uncovered for about 15 minutes, or until cheese is fully melted. We sliced them in half and served.

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