Sunday, January 8, 2012

his and hers enchiladas

I have a yummy recipe for Green Chili Enchiladas. They are super high in calories and fat. But don’t worry. I worked out at the Y just so I could indulge in this yumminess!

Start by browning 1 1/2 lbs ground beef and 1/2 cup chopped onions.

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Then add 1 can diced green chilies. Salt and pepper to taste.

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If you’re wondering about my title, here’s where the “his and hers” comes in. For the normal recipe, add 2 cups jack cheese.

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But if you happen to be married to a super weird husband who, like mine, has boycotted all cheeses other than mild cheddar and mozzarella, you can split the ground beef mixture in half. Add 1 cup jack cheese to the yummy enchiladas and 1 cup cheddar cheese to the satisfactory batch.

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Spoon mixture onto tortillas. I used burrito size and made 4 of each type.

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Roll up and place in a lightly sprayed pan.

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For the delicious enchiladas, melt velveeta cheese, cream of chicken soup and diced green chilies on the stove. Pour over enchiladas.

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For the picky eater’s enchiladas, pour cream of chicken soup over enchiladas. Sprinkle with diced green chilies and cheddar cheese.

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Bake at 320 for 30 minutes.

Hers:

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His:

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Voila…everyone is happy!

Here is the original recipe (modified by me to accommodate my own pickiness):

Green Chili Enchiladas

1 1/2 lbs ground beef
1/2 cup chopped onion
2 cups shredded jack cheese
2 cans diced green chilies
8-12 tortillas
1 lb. Velveeta
1 can cream of chicken soup

Brown ground beef and onion. Drain. Add salt and pepper to taste, 1 can green chilies and jack cheese. Spoon 3 T beef mixture onto tortilla. Roll up and place seam down in lightly sprayed 9 X 13 pan.

Heat Velveeta, cream of chicken soup and 1 can green chilies on stove until cheese is melted. Pour over tortillas.

Bake at 320 for 30 minutes.

This recipe, as written, is a full batch of 8-12 enchiladas.

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