No, this is not becoming a cooking blog! I used to sort of cook, way back in the day when I didn't have to work and I could stay home with the kids all the time. Once I started working again, I just didn't have the energy to cook and clean so much - so it became a rare occasion when either Roy or I would prepare a meal at home.
(The rule in our home is: Who ever cooks - cleans too! Sounds ridiculously unfair, I'm aware. But the rationale behind it is this: I am a clean cooker. I cook and clean up most of the mess as I go. I like it that way. Saves my sanity somewhat. Roy, however... he makes a complete mess of everything when he cooks. Grease is splattered from one end of the counter to the other. Dishes are piled in the sink and counter top (dishes that he didn't even need to use are dirtied!) Consequently, my "rule" was implemented - and I think it's fair.)
Today, I made enchiladas. Corey was down and we had the nephews, Collin and Cameron, over again - so a house full. The plan was for 100 enchiladas, but I didn't get enough cheese so it was likely closer to 70.
My enchiladas cater to picky eaters. There are no surprise green things or red things in them. They have plenty of flavor from the taco seasoning and enchilada sauce. And they are "kid friendly"! I made these for a Mexican-themed dish during Christmas one year at my sister's. My sister had also made her enchiladas (which were much more "white" and included "colorful" surprises (like those red and green things I was talking about, lol - I'm a little bit o' crazy, I know). I was so proud because my enchiladas were the first to be finished by adults and kids alike.
Okay, so here we go...
I started with about 10 pounds of meat (93% lean / 7% fat) and seasoning (I use 3 packs of the McCormick original Taco seasoning).
Corn tortillas of choice, but the store was out so I opted for the store brand.
Started getting the cornbread prepared to throw in the oven when ready
(so I won't have to stop in the middle of enchilada preparation later).
I made four boxes of Jiffy corn muffin just as the box instructs
except I add a shitload of sugar
(it sweetens it up and my kids and nephews love it!)
Specifically I add about 3/4 cup of sugar per box.
The family's yum yum beans of choice
(I don't eat beans - I'm picky like that).
After meat is cooked,
turn off the heat and cover while we prepare the other ingredients.
I shred 2 large packages of the Velveeta shown above,
but as I said early, I was short. So, likely should have gotten three.
My enchilada sauce comes from a can.
I do not make anything from complete scratch
so this meal is much like my family
1/2 Mexican and 1/2 Anglo.
I used 11 cans this time but, in hindsight, 8 cans would have been more than plenty.
Pour the sauce into a large pan along with about two or three cups of water,
then bring to high heat.
Throw your tortilla into the sauce to soften.
Careful, not too long or they will fall apart.
Lose a 3 or 4 this way and you'll quickly learn just how
long to leave them in the sauce to soften.
Lay your softened tortilla in the pan.....
...enter meat...
I usually make a couple of pans of meat enchiladas and a couple of pans of cheese enchiladas.
I don't like them too meaty - so just enough for some protein and taste,
then add cheese...
While it doesn't look like it here, I do love them cheesey.
But, unless I know that I've got plenty of cheese on hand,
I'll go skimpy on the inside of the enchilada and then,
when putting final touches on the outside,
I'll load what's left of the cheese on top.
Roll it up and repeat...
Top with more cheese, meat, and sauce.
(I actually added a lot more cheese and sauce to it after I took this picture.
The more cheese and sauce - the better.)
Stick it in the oven until the cheese is melted....
Then dig in!
My enchiladas are really simple to make - just time consuming - so I make a bunch! This batch made 4 large pans (apprx 70). It fed 5 adults (well, 8 adults because we took some plates for Roy's parents and uncle), and 4 children (ages 9-15). And! I had a tray left over for the following day! I suppose if I am going to spend on my feet make on a dish - I'm going to want to eat it again the next day (rather than cooking again). Speaking of time, I began at 10:00a and was finally finished by 12:30 or 1:00p.
Monday - carne guisada in the crockpot!
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