I found this recipe in one of my "Taste of Home" magazine. I love the from scratch enchilada sauce and they are cheesy and delicious!
Prep: 25 min
Bake :254 minutes
Makes 16 Enchiladas
2 Cans (15 oz each) tomato sauce
1 1/3 cup water
2 Tbsp chili powder
2 garlic gloves minced
1 tsp dried oregano
1/2 tsp ground cumin
16 flour tortillas (8 inches) warmed
4 cups monterey jack cheese, shredded
2 1/2 cups cheddar cheese, shredded and divided
2 medium onions finely chopped
1 cup sour cream
1/4 cup parsley
1/2 tsp salt
1/2 tsp pepper
shredded lettuce, sliced olives, and additional sour cream
1. In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat and simmer uncovered for 4-5 minutes or until thickened, stirring occasionally.
2. In a large bowl combine monterey jack, 2 cups cheddar cheese, onions, sour cream, parsley, salt and pepper.
3. Place 2 T of sauce on each tortilla then top with 1/3 c of filling. Roll up and place seam side down in 2 greased 13 x 9 baking dish. Pour remaining sauce over the top.
4. Bake uncovered at 350 F for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with olives, sour cream, and lettuce if desired.
Sunday, September 20, 2009
Friday, September 18, 2009
Super Easy Meatballs
I found this recipe in the Kraft Foods Magazine and LOVE IT! Super Easy and it Freezes well.
2 lbs Ground Beef
1- 6oz package Stove top Stuffing mix for Chicken
1 1/4 C water
2 eggs
1 tsp Salt (optional) I thought it needed a little)
1. Heat oven to 400 F. Line 2 jelly roll size pans with foil and spray with cooking spray. mix ingredients until blended. Shape into desired size meatballs. ( I used our cookie scoop and it was the perfect size for what I wanted.)
2. Place meatballs evenly on the 2 pans. Bake 16-18 minutes or until done (160 F)
3. Combine with favorite sauce or one of the ideas below. ENJOY!
Tomato Basil Cream Sauce
Mix 1 jar (14oz) of spaghetti sauce with 20z. cubed cream cheese and 2 Tbsp fresh chopped basil in large skillet. Cook on medium-low for 3 minutes stirring occasionally. Add desired amount of meatballs; stir to coat evenly. Sprinkle with 1/4 parm. cheese if desired. Serve over pasta.
Creamy Brown gravy
Either buy or make a brown gravy. Add 1/2 cup sour cream and 2 Tbsp fresh parsley and stir until well blended. Add desired amount of hot meatballs. SErve over mashed potatoes.
To freeze place cooked meatballs on cookies sheet and freeze. Remove and place in freezer bag.
To cook put in oven on 350 F for about 10 minutes or until heated through.
2 lbs Ground Beef
1- 6oz package Stove top Stuffing mix for Chicken
1 1/4 C water
2 eggs
1 tsp Salt (optional) I thought it needed a little)
1. Heat oven to 400 F. Line 2 jelly roll size pans with foil and spray with cooking spray. mix ingredients until blended. Shape into desired size meatballs. ( I used our cookie scoop and it was the perfect size for what I wanted.)
2. Place meatballs evenly on the 2 pans. Bake 16-18 minutes or until done (160 F)
3. Combine with favorite sauce or one of the ideas below. ENJOY!
Tomato Basil Cream Sauce
Mix 1 jar (14oz) of spaghetti sauce with 20z. cubed cream cheese and 2 Tbsp fresh chopped basil in large skillet. Cook on medium-low for 3 minutes stirring occasionally. Add desired amount of meatballs; stir to coat evenly. Sprinkle with 1/4 parm. cheese if desired. Serve over pasta.
Creamy Brown gravy
Either buy or make a brown gravy. Add 1/2 cup sour cream and 2 Tbsp fresh parsley and stir until well blended. Add desired amount of hot meatballs. SErve over mashed potatoes.
To freeze place cooked meatballs on cookies sheet and freeze. Remove and place in freezer bag.
To cook put in oven on 350 F for about 10 minutes or until heated through.
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