Hey you guys! I know I was gone for a week but sometimes you need a break. And with this blog today I want to honor those much needed and deserved break. And I challenge you all to take a break this summer and just honor yourself. You got through a tough year at one of the best art schools in Mississippi. If you’re a senior, You just graduated. Celebrate it. You don’t have to endure another year of panic and terror of not passing your classes. You’re free to do what you want. On my break, I had the highs and lows. And I made food with the people I live with. I will not include an anecdote related to this recipe because I don’t have any to tell. But as I made this meal, I listened to my favorite tunes and freed my grounded mind and allowed myself to relax. So, if you decide to use this recipe, just relax and listen to some tunes. And now, without further ado, my recipe.
Chicken and Beef Enchiladas
Ingredients:
- 1 lb. ground beef
- 1 lb. chopped chicken breast
- paprika
- cayenne pepper
- chili powder
- cumin
- salt
- pepper
- 15 oz. enchilada sauce
- 3 cloves of garlic
- 1 cup of water
- 2 large quartered tomatoes
- 2 seeded and chopped jalapenos
- 1 chopped onion
- 1 cup of shredded colby cheese
- 1 cup of monterey jack cheese
- 6 inch corn tortillas
Prep
- Preheat oven to 425 degrees
- brown beef and chicken in large saucepan. Add pepper and salt. Drain and return to pan.
- Add garlic, peppers, and tomatoes and enchilada sauce. Bring to a boil and simmer for 45 mins. to 1 hour, until chicken shreds. Turn off the stove.
- Season the enchilada mixture with the cumin, cayenne, paprika, and chili powder.
- Steam tortillas by putting damp paper towels or cheesecloth on a plate. Layer tortillas on them and add more damp paper towels on top of them. Microwave until the moisture is gone from the paper towels.
- Pour enough enchilada mixture into thee casserole dish/es until the bottom is covered.
- Start stuffing and rolling the tortillas with the filling and line the dish/es until you run out of tortillas or are finished.
- Cover with cheese and bake for about 30-45 minutes.