Nothing fancy here, just something quick and easy when your work day was long and doo doo. I made 4 Ingredient Enchiladas, Ugly Cheesy Crock Pot Corn but in a regular pot, and Spanish Rice. Now I ain't gonna lie the Spanish Rice was in a microwavable pouch, but I added cheese, so therefore, homemade. What to do: Preheat oven to 375°. Brown a pound to a pound and a half of meat of your choice. We are turkey people, but ground beef would be delish. Season the shit out it. I used Mexican seasoning, which is like $10 so I use it sparingly. Garlic and onion powder, and Prudhomme's Magic seasoning. While that is cooking, drain two cans of corn, add Cayenne pepper (not a whole whole lot), Garlic and Onion powder, Slap Ya Mama seasoning, how many ever chopped jalapenos you want, I used a heaping tablespoon, but I am the only one that likes them, and a block of cream cheese, cook on medium heat. Get a 9x13 pan ready. Now. It was supposed to fit 10 enchiladas, but either I bought the wrong size tortillas, or Jared's pan is smaller than mine. It's okay. It happens to a lot of guys. Anyway, I had to use a 9x13, and the smaller pan, possibly a 9x9. Spray the pan, and then add half a can of red enchilada sauce to the bottom. If you're using one pan like a normal person, you will need 2 cans, but luckily I had a 3rd can in the pantry to make up for the extra pan. When the beef is browned....wait...go stir your corn...and then add half a can of red sauce and 1 cup of cheese to the meat skillet. Stir. Now....I didn't have a lid for the corn pot so I had to cover it with a plate. Classy. Boujee. Ratchet. When the cream cheese is melted and stirred in, add your shredded cheese. and stir, then reduce heat to low. Get your tortillas ready, spoon a heaping of the meat/cheese/sauce mixture onto the tortilla and roll it up tight (my mama can show you how to tightly roll things), and place seam down until you run out of tortillas or mixture. Pour the remaining red sauce on top of the enchiladas (I use a brush to make sure they're all evenly covered with sauce), and then add at least a cup and a half of shredded cheddar. I used a mixture of Fiesta Blend and Sharp Cheddar. White Queso or Mozzarella would be divine, but I have what I have. Now, place the enchiladas in the heated oven, uncovered for 20 minutes. I turned off the corn mixture, and then when I was heating up the microwavable rice, I turned the corn back on, for 2 minutes or so. Take out the enchiladas, add cheese to the rice so it looks like I made it, and dig in. The lighting is awful. I need you to pretend that I plated this on some exquisite Pioneer Woman plate, and not a 4 cent paper plate from the Tree.
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Okay. I saw this recipe on Tik Tok. It looked delish, so I bought all of the stuff and made it.
Now. I need you to fix it. The taste and flavorings were SO good. But, I didn't like the chicken or the pasta. It's chicken pasta. I KNOW! Let me tell you how I did it, and then we'll figure out how to make it better. What I used: 3 boneless, skinless chicken breasts 2 cups of heavy whipping cream 3.5 cups of chicken broth, divided 1 pack of dry onion soup 1 block of cream cheese 1/2 stick of butter 6 oz of shredded Parmesan 2 cups of shredded Monterey Jack Seasonings used: s&p, onion and garlic powder, Cajun seasoning, Italian seasoning Now. Place your breasts in a sprayed crock pot. Add in all of your seasonings. Whatever you like, just use a lot of them. Add 2 cups of heavy whipping cream, 1 cup of chicken broth (I use lose sodium), half a stick of butter, and a block of cream cheese. Cook it on low for 2 hours. Now, I hope you have some sort of chicken shredding tool, because 2 forks will wear you out, and the doohickey that separates beef does not work. But yeah, shred the chicken, stir everything good, add in 6 oz of shredded Parmesan, add in 1.5 more cups of chicken broth, and a pound of dry pasta. All Dollar General had was Ziti, and I am not the biggest fan of that. I was skeptic about putting it in dry, but it was well cooked and tender. Add 1.5 cups of Monterey Jack shredded cheddar. (Save the remaining .5 for topping) Cook it for 45 more minutes. After the time is up, stir it good, and top with the remaining cheddar. Now. I LOVED the flavor. It all tasted so good, but I couldn't get over my hatred for shredded chicken, it was way too liquidy (Y'all know I have issues with wet food), and the little bits of onion from the onion soup irritated me down to the taint. It would have been balls out if we would have had some dense bread to sop of all of that liquid. Or a different pasta. Jared immediately after two bites got up and added shredded sharp cheddar and additional Cajun seasoning. So yeah....y'all cook this, make it better, then let me know. |
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