sophie_jean - Enchilada Bake

Subject:	Enchilada Bake
Time:	06:48 am

Unable to find the kit anymore at Kroger's, I had to recreate the recipe myself from scratch for Enchilada Bake, a kind of Tex-Mex lasagna. My father used to bake each serving on separate plates in the oven and it was so spicy you needed a glass of milk handy to wash it down. He just called them "Enchiladas"--but that's not exactly correct. While I didn't make my own sauce and they only came out mildly spicy, I think the batch I put together last night came out pretty well; and it didn't take that long to cook.

Enchilada Bake (serves 4)

1/2 pound ground beef
1 mild green chili pepper without the seeds
19 oz enchilada sauce (I used a can of Old El Paso Enchilada Sauce)
3 medium size (approximately 8 inch) flour tortillas
Block of cheddar cheese

Sear grown beef until it is golden brown. While searing, dice chili pepper. When searing is almost complete, stir in diced pepper.
Stir in enchilada sauce and heat to boiling. Turn heat down to medium and simmer for 5 minutes.
Preheat oven to 350 degrees.
In 9 by 9 baking pan, place on flour tortilla. Spoon one third of the meat sauce on top and grate cheddar cheese on top of meat mixture. Repeat for a total of three layers. Make sure top tortilla is completely covered in sauce; push it under the sauce if need be.
Bake uncovered for 20 minutes.
Use spatula to cut servings out in fourths and place on plates. The enchilada bake is good warm or when left to cool and firm up (just like chocolate chip cookies!).
Serve with optional provide sour cream, chopped lettuce and chopped tomato.

I totally forgot about the toppings and enjoyed it plain while my daughter first enjoyed it plain and relished it with sour cream. We both went back for more.

Hugs and God Bless,
Sophie Jean

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moonbabyd

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Time:	2008-05-01 01:16 pm (UTC)

Sounds delicious and I could use the vegetarian "Morningstar Griller Crumbles" instead of ground beef. I use that to make taco's and with the exception of the chewy-fat factor, it's hard to tell it's not real meat; especially when you stir in diced onions, cilantro and a packet of Lowry's Taco Seasoning mix.

My father and I used to make Chicken Enchilada's when I was younger and he, alive. I remember he would love it so spicy that there would be a line of sweat beads across his forehead. Hahaha.

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May 1st, 2008

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