Monday, May 3, 2010
How is it May already? Someone has been screwing with the calendar and been pressing the fast forward button.
I made a well-received dinner the other night, and figured out how to make enchilada sauce using pantry staples that tastes like enchilada sauce instead of watered down tomatoey water.
All by myself.
except for the part where I got a little help from the Internet.
I love the Internet.
1 1/2 cups chicken broth
1 (14.5-ounce) can crushed tomatoes (the whole can)
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1 tablespoon dried minced onion (or 1 small onion, finely diced)
8 corn tortillas (check labels for hidden gluten)
4 cups shredded cheddar cheese
1 (4-ounce) can sliced olives, drained
6 tablespoons sour cream
First off, this is vegetarian (well, except that I used chicken broth because I always have chicken broth in the house, and I think vegetable broth kind of smells like compost).
If you want to add meat, you should use already cooked pork, beef or chicken (great use for shredded chicken!).
This is NOT because the meat won't cook---it definitely will, but while it cooks, it will give off so much liquid that your enchilada stack will be soggy and gross.
And nobody wants that.
Anyhow. Use a 4-quart slow cooker. In a large mixing bowl, make enchilada sauce by combining:
Stir well and set aside. Put a layer of tortillas into the bottom of your slow cooker (you may need to tear a few). Add a handful of cheese, and some sliced olives. Scoop a large spoonful of sauce on top. Repeat layers until you've run out of ingredients.
Cover and cook on low for 5-6 hours, or until cheese has melted, is brown and bubbly, and the top layer has begun to pull away from the sides. Let it sit unplugged for about 15 minutes before serving with a dollop of sour cream.
We all cleaned our plates. It's a bit messy, but this tastes fantastic and was super easy to throw together.
You could make this on Wednesday, which happens to be Cinco de Mayo!
how is it May? what is going on?
I must be getting old. or something.
other stuff you should make for Cinco de Mayo and then invite me over because we've got nothing planned:
easy chicken tacos
tamales (impress your friends!)
chimichangas (so much fun!)
rotel and sausage dip
Mexican Breakfast casserole
and then for your leftover drink mix:
also, I thought I'd post a review and give away today on Totally Together Reviews, but it's not quite ready to go yet.
Instead, you can get your give-away fix over on my friend Shirley's blog!