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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I enjoy sports, binge watching TV, food, reading, and slightly bearded men.
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