Sunday, August 9, 2015

Spot on Dinner

The weekend was busy as I had to head back on the road Sunday late, leaving Partner behind to tend the Range fires.

So Sunday supper was going to be "use what's in the fridge up" before I started the drive back in the evening hours.

Sour Cream Enchiladas.

Creamy, with a hint of smoky heat and lots of cheese and VERY easy to make.  The typical recipe for these calls for chicken but they were really good with ground sirloin cooked up with a bunch of caramalized onion. It made 8 enchiladas, enough for dinner and to freeze for Partner to have some "bachelor dinners" on the nights I'm away.
1 pound ground beef or venison
1/2 large onion

1 and 1/4 cup sour cream (I used "light")
1 and 1/4 cup green salsa (I used Trader Joe's).
1 jalapeno pepper seeded and finely chopped
generous pinch of ancho chili powder (about 1/8th tsp).

1 and 1/2 cups Mexican blend cheese (jack and cheddar).
8 small flour tortillas.
crushed red pepper (to taste)

Cook onion until soft, adding in ground beef and cooking through, Drain.

In a  bowl mix sour cream, salsa, and finely chopped jalapeno with the ancho chili powder.  Set aside. one cup of it. Spread a couple tablespoons of the remaining sour cream mixture into the bottom of your cooking pan(s).

To remaining sour cream mixture in the bowl - add 1/2 cup of the cheese and stir  it all into the meat mixture.

Place about 1/3 cup of the meat mixture in each tortilla and roll up. Top all of the enchiladas with the set aside cup of sauce and sprinkle with the rest of the cheese.  Sprinkle with a small bit of crushed red pepper (optional) top with foil and bake at 350 F. for 25 - 30 minutes, until heated through the the cheese is melted.

You can leave out the peppers if cooking for children or wimps but the green salsa/sour cream is a very good flavor combination

Coming up this week - now that everyone is fed.  A review of the Browning 1900.


4 comments:

  1. Can't wait to hear about that one!

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  2. Wow "use up what's in the fridge" at my house is never that grand!!!

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  3. You always make me MORE hungry!
    And this, after crisp potato skins, filled with BBQ pulled pork, topped with sharp cheddar and chipotle, yesterday!

    gfa

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  4. The enchiladas look delicious.

    ReplyDelete

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