"Someone once told me that time was a predator that stalked us all our lives. I rather believe that time is a companion who goes with us on the journey and reminds us to cherish every moment, because it will never come again. What we leave behind is not as important as how we've lived."
-Jean Luc Picard

Wednesday, April 8, 2009

Another Semi-Ho Enchilada Recipe...

A while back, I made some beans and threw in some leftover brisket and we ate it with homemade corn tortillas. There was some of the bean and brisket mixture leftover, so I froze the leftovers for another day. Recently, I pulled some of this out of the freezer, let it defrost, and made up some enchiladas. I know some people prefer to make a new dinner every night but, I like to make larger quantities of some things with the intention of freezing some for another day or purpose.



Preheat your oven to 350F and round up a 9x13 baking dish. Open up your can of enchilada sauce (28 oz) and pour some in the bottom of your baking dish. Open up your package of tortillas and put 12-15 on a plate. It would be best to heat them up to make it easier to roll. (I didn't because I was feeling lazy and they were going to be covered up with sauce and cheese anyway. LOL) Cover and heat them in the microwave or wrap them up in foil and heat in the oven till warm. Dish out about three tablespoons of the brisket/ bean mixture down the middle of a tortilla and roll it up and place in the bottom of your baking dish. If the tortilla tears just do your best to roll it up. Nobody will know after it is baked!
Repeat with your remaining tortillas until the dish is filled. Then pour the rest of the enchilada sauce over the top.

Next, sprinkle as much cheese as desired on top.



Then, bake uncovered for 30 minutes or until everything is hot and the cheese is melted. Yes, that is a blend of Cheddar and Monterey Jack that was in that bag at the top. *hangs head in shame*





Sorry about this one. I wasn't thinking and dished these out with a spoon so it's not that pretty. They were very good! Mr. Hairball likes lots of light sour cream on top of his enchiladas. *grins*

6 comments:

Sarah said...

Whoot! These are going on my dinner table tonight!

Hairball said...

Hope you enjoy them Sarah! :)

Heather Cherry said...

That can of enchilada sauce looks suspiciously like a can of duck.

Hairball said...

*snort* I have no idea why they have a duck on the label! LOL
Here's a picture of the whole can.

Heather Cherry said...

Heh, not only that but "El Pato" means "The Duck" in Spanish. I'm going to choose to believe that sauce is made of duck. M-kay? kthxbai!

Hairball said...

I just hope it's not Howard in that can!