My friend & co-worker Lisa gave me the recipe to make enchilada sauce. She assured me that it's super yummy, and she was right! This is her recipe:
Ingredients 2 tbsp butter 2 tbsp flour 3 tsp red chili powder 1.5 tsp ground cumin 2 tsp garlic powder 6 oz can of tomato paste 1 cup water 1.5 cups chicken broth 10 corn tortillas 1 tbsp vegetable oil 2.5 cups grated Mexican blend cheese
Directions Melt butter in sauce pan. Make a roux by browning flour in melted butter mixing constantly. Add spices & tomato paste. Stir until well blended in roux. Add water & chicken broth gradually using a whisk and stirring constantly. Heat until boiling and continue simmering until desired thickness is achieved. Taste and adjust spices to your liking.
Coat the bottom of a 9x13 dish with sauce. Heat vegetable oil in a skillet and slightly brown each tortilla on both sides. Add cheese in middle and fold into enchilada. Place in 9x13 dish on the sauce. Poor remaining sauce over enchiladas. Sprinkle remaining cheese on top. Bake in oven on 325 for about 20 minutes (or until cheese is fully melted).
I've modified this recipe, and it's so much better now!
I combine the chicken in the crock pot with a can of cream of chicken soup and an envelope of Hidden Valley Ranch Dressing mix. I add a small amount of butter - maybe 2 tablespoons. We still serve it over rice.
Boil chicken tenders until fully cooked. Remove chicken from broth and shred - put aside. Add onion, celery, and carrots to broth and let simmer until soft. Add chicken and pasta and let simmer until pasta is fully cooked. If you want a richer broth, you can add a cup or 2 of chicken broth to the soup. You could also add more noodles and make chicken noodle soup.
This was the perfect meal a few weeks ago when Jamie was coming down with a cold. Great in the winter too!
I have several new recipes, and haven't updated in ages. This one is really good, and Elise actually loves it!
1 lb. ground beef 1 onion, finely chopped 1 can cream of mushroom soup 1 cup Minute Rice 1 tsp oregano 1 tsp thyme 2 tsp sugar 1 tsp garlic salt 1 can diced tomatoes 6 slices of American cheese
Fry meat & chopped onion. Drain fat. Add remaining ingredients and cook over low heat for about 10 mins. Spread in 9x13 dish and place cheese slices on top. Let cook on 350 degrees until cheese is melted (about 10-15 minutes).
I put this in the crock pot this morning before heading out the door to work!
I cut up carrots, onion, and red potatoes this time, but you can do it with any combination of veggies. I put the veggies in the bottom of the crock pot and added 1.5 cups of beef broth. I sprinkled some garlic and wine seasoning over the veggies (I got the seasoning at The Melting Pot in our NYE gift bag). I put the chuck roast on top and sprinkled more seasoning, along with salt & pepper.
It cooks on low for about 8 hours. I have to get someone to run by the house and turn it down to the "keep warm" setting around 2-ish to avoid it getting overcooked. (Thank you, Dad, for doing this for us today!!)
It's so great to come home to a great smelling house and delicious meal, already cooked and ready to eat! :) This is also a relatively cheap meal for a whole family. You can buy chuck roast at a really great price at Sam's (package of 2 for only $11 - cook one now and freeze one for later). We had enough food to feed all 3 of us, plus Grandma & Pa Pa, and there are leftovers for sandwiches tomorrow. :)
1 can cream of celery soup 1 can cream of mushroom soup 1 envelope Lipton onion soup mix 1 1/2 cups minute rice 3/4 cup milk 2 lbs chicken (I like breast halves or boneless, skinless chicken tenders) Aluminum foil
Mix the cream soups, minute rice, and milk together in a bowl. Pour into 9x13 baking dish. Place raw chicken on top. Sprinkle onion soup mix over chicken. Cover dish tightly with aluminum foil and bake on 325 for 2 hours.