Tortilla Chip Enchiladas

 With all this rain I was in the mood for a nice hot Mexican-style meal. Who am I kidding? I'm always in the mood for Mexican-style cooking! But this one seemed really doable. And I have everything on hand. 

I am however making one slight variation. Instead of green chilies I'm using Rotel diced tomatoes with green chilies and spices already blended in. 

TORTILLA CHIP ENCHILADAS from SmartSchoolHouse


Ingredients:

1 lb. ground beef (or shredded chicken)

1 bag of tortilla chips

3 cups of shredded cheese

1 large can (28 oz) of red enchilada sauce

4 oz can of diced green chilies (drained)

1 tsp. ground cumin

1/2 cup of salsa


Directions:

Preheat oven to 350°F

Prepare 9"x13" baking dish with non-stick spray

Brown ground beef and drain the fat

Add diced green chilies, salsa, and cumin to the ground beef and mix completely

Pour a bag of tortilla chips into a large mixing bowl and gently break up the chips a little bit

Add the beef mixture over the chips

Pour the entire can of enchilada sauce in the bowl

Add 1 cup of cheese and gently mix everything together

Pour tortilla chip enchilada mixture into the baking dish

Sprinkle remaining 2 cups of shredded cheese on top (or more to make sure it’s covered completely)

Cover with foil

Bake for 50 minutes



Plus, I'm making white rice with lime juice added and a pot of spiced black beans. This should keep me warm all weekend!


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