What’s Cookin’ in the Country?

I hope you had a wonderful weekend.  Mine was great.  It was filled with getting some needed tasks done, spending time together as a family, worshiping our great God at our church, serving together by packing Gospel DVD’s to be given out at the World Cup this summer, and enjoying fellowship with dear friends.  

We also enjoyed some good food this weekend.  I made a roast chicken for Sunday dinner – our favorite!  Earlier last week, however, I made one of our favorite types of meals – Mexican food.  I’ve shared other enchilada recipes, but the one I’m sharing today is my very favorite and I’ve been making it for years!  It is a great do-ahead dish.  You can make it the day before and slide it into the fridge until you’re ready to bake it, or you could put it in the freezer for later use.  

It only has a couple of steps and has a great payoff!  The sauce is so yummy to scoop up with tortilla chips while you enjoy the meal!  If your family likes Mexican, you need to make this…soon!

My Menu:
Beef Enchiladas
Spanish Rice
Banana-Pineapple Salad
Deep Dish Brownies

You make the sauce…

Brown the meat…

Then fill the tortillas, roll and place into baking dish…

Beef Enchiladas

1 medium onion, minced.
2 Tbl oil
2 Tbl flour
2 cups chicken broth
1/4 tsp garlic powder
1 4 oz. can chopped, mild green chilies
2 cups canned tomatoes, drained and chopped

1 lb ground beef
1/2 onion, chopped
1 tsp chili powder
1 tsp vinegar
1/2 tsp salt
12 tortillas
2 cups grated cheddar cheese

Saute Onion in oil until soft.  Stir in flour and cook for 1 minutes.  Add broth and garlic powder, cook until thickened.  Add chilies and tomatoes and simmer for 10 minutes.
Brown meat in large skillet with onion.  Drain fat.  Add vinegar, chili powder, and salt.

Dip each tortilla in sauce to soften it.  Place a large spoonful of meat, a little cheese and a spoonful of sauce in each.  Roll up.  Place in baking dish, seam side down and repeat with remaining tortillas.  Pour remaining sauce over all, top with cup of grated cheese and bake uncovered at 350 degrees for 15 – 20 minutes.  Serve with toppings, lettuce, sour cream, and Guacamole and tortilla chips.

This freezes nicely!

What has been cooking in your kitchen?

With love from my country kitchen,

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