Wednesday, March 27, 2013

Beef Enchiladas

This is something my dad used to make for us every once in a while. He used corn tortillas and I think fried them in oil (maybe?) but I'm going the easy route and just doing flour. (I was making two pans so I have more ingredients up here than you need!)

Beef Enchiladas

1 lb hamburger meat
1 small onion, chopped
1 can of chopped black olives
1 can of cream of mushroom soup
1 can of Enchilada sauce
8 oz of shredded cheddar cheese
6-8 flour tortillas

Brown the meat and saute the onions in with it. Season with salt to taste.  Once that is done, add in the olives and let it heat and then add in 3/4 of the cheese and let it melt - mix it all together. Fill tortillas with the meat mixture and roll up. Combine the mushroom soup and enchilada sauce and heat on low in a sauce pan and pour on top. Top with remaining cheese. Bake at 350 for 30-40 minutes.

Serve with Spanish rice and/or Guacamole and salsa and chips. 


Tuesday, March 5, 2013

Shrimp Enchilada Soup

{Original Source: Southern Living Annual Recipes 20th Anniversary}

I love shrimp and this sounded pretty good.

AND it did NOT disappoint.

This was SOOOOO good. And the great thing is - it probably took 30 minutes from start to finish.  A lot of soups need to simmer for a few hours. This you can make on the fly quickly.

5 cups chicken broth
3 cups tortilla chips
1 lb medium fresh shrimp (peeled and tails removed)
2 4.5 oz cans green chiles, undrained
1 10 oz can diced tomatos, undrained
2 tbls butter
1 medium onion, chopped
2 cloves garlic, minced
1 cup sour cream
1/4 cup chopped fresh cilantro
Shredded cheddar and mozerella cheese

Bring chicken broth to a boil in a large dutch oven.
Add chips. Leave them in boil for about 4 minutes and then remove from heat. Stir in Green chiles and tomatos.

Melt butter in a skillet over medium high heat.  Add shrimp, onion and garlic.  Cook, stirring constantly, 4-5 minutes until shrimp is pink.

Stir shrimp mixture into broth mixture.  Cook over medium heat until thoroughly heated (do not boil).

Stir in sour cream and cilantro.  Serve immediately.  Top with cheese and I also added avocado.