Soldiers/cooks/recipes?!
CHEESSSSSYYYY ENCHILADAS
NO ONIONS
THIS IS WHAT MY HUSBAND WANTS ME TO COOK FOR HIM..........
HE ALSO LIKES FLOUR TORTILLAS BUT I THOUGHT CORN WAS BETTER.
HELP I NEED RECIPES.
OHHH MYYYYY
HES COMING BACK FROM IRAQ
Answers: tell me A GREAT RECIPE FOR
CHEESSSSSYYYY ENCHILADAS
NO ONIONS
THIS IS WHAT MY HUSBAND WANTS ME TO COOK FOR HIM..........
HE ALSO LIKES FLOUR TORTILLAS BUT I THOUGHT CORN WAS BETTER.
HELP I NEED RECIPES.
OHHH MYYYYY
HES COMING BACK FROM IRAQ
Cheese Enchiladas
1 1/2 cups chicken broth
1 can (14.5 ounces) tomatoes, drained and crushed
1 tablespoon chili powder
1/4 teaspoon leaf oregano, crushed
1/8 teaspoon ground cumin
1/8 teaspoon garlic powder
1/8 teaspoon salt
4 cups shredded Cheddar cheese, or a Mexican blend of cheeses - or white shredded cheese of his choice
1/3 cup finely chopped onions
16 (6-inch) corn tortillas
sliced ripe olives
In a saucepan, combine chicken broth, crushed tomatoes, chili powder, oregano, cumin, garlic powder, and salt. Bring to a boil over medium heat; reduce heat and simmer, uncovered, for 15 minutes. In a small bowl, combine 2 1/2 cups cheese and onions.
Preheat oven to 350°. Warm tortillas in microwave then dip them in the tomato sauce mixture; lay them in a lightly greased 9x13x2-inch casserole dish.
Fill each tortilla with cheese and onion mixture; roll. Repeat until dish is full. Sprinkle remaining cheese on top. 4 Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.
**Add chopped mild or hot chile peppers to this dish if you like it spicier.
heres a good one just leave out the onions.
Cheese Enchilada Recipe
ngredients:
* 1 lb of mild cheddar cheese, grated
* corn tortillas
* vegetable oil
* 1/4-1/3 cup finely chopped yellow onion
* Enchilada sauce, heated
* sour cream, optional
* guacamole, optional
Directions:
Heat the vegetable oil in a frying pan on medium heat.
You will need some tongs and a plate or tray to assemble your enchiladas.
Using tongs, dip two corn tortillas at a time into the hot oil. When the tortillas start to bubble, lift and dip them into the oil 3 times fairly quickly.
The goal here is to make the tortillas soft. If the tortillas are left in the oil too long they will get hard and be difficult to roll. If that happens just toss them out and start over.
The other option is to go ahead and keep cooking them in the oil until they become hard. These can be used as tostada shells if you like.
Okay, back to dipping the tortillas 3 quick times in the oil. Once you do this, dip the tortillas into hot enchilada sauce to coat. Now put the tortillas on a plate to cool one minute.
Add a handfull of the grated cheese and sprinkle some onion down the center of one tortilla and roll it. Do this by grabbing one end of the tortilla and bringing it 3/4 of the way over to the other end. Tuck and roll the tortilla.
Pick up the cheese enchilada with your fore fingers on the botton where the seam is. Let your pinky fingers cover the ends of the enchilada to keep the cheese from falling out while you move it to an oven proof dish.
With a little practice you will be a pro in no time at this.
Using a ladle, pour hot enchilada sauce over the top of the cheese enchiladas and let plenty of sauce run down the sides. Remember, the sauce is what makes it!
Sprinkle more cheese and onion on top in the desired amount. Now didn't I tell you this cheese enchilada recipe was easy?
Creamy chicken enchiladas:
1 pound boneless chicken breasts diced
1 8oz package cream cheese cut into cubes
Flour or corn tortillas
1 can diced green chili peppers
ground cumin
1 or 2 can green enchilada sauce
Shredded Mixican blend cheese or what ever you have cheese
Cook the chicken in a skillet and when the chicken is done add the cream cheese, it will melt. As the cream cheese melts add the green chilis, and a couple of good dashes of cumin. Continue to heat on low until the cream cheese has melted.
Fill a tortilla with the chicken mix, roll and place in a baking dish, Continue until the chicken mix is gone. Top with the enchilada sauce and sprinkle with cheese. Bake at 350 for about 10-15 min or until the sauce is nice and hot and the cheese is golden and bubbly.
P.S. When does he come home? And is this just his leave or is he coming home for good? Also a good thing to make another night after he gets home is a REAL steak. All thier food over there is boiled and bland and chewey. Spend a little extra on his fav cut of steak, add some baked potatoes-scalloped potatoes-a nice pasta (a quick way to make a nice pasta is to use the store bought packets for a pesto sauce or other "Knor" flavors with all kinds of pasta) etc... Even a real hamburger with bacon and cheese will make him happy I'm sure.
ALSO please thank him for his great service to outr country!!!!