Saturday, January 12, 2008

Back & Ready for Action

Sorry! Our internet was down unexpectedly this week. Thank you to the AT&T tech who came to fix it this morning!

So-I was all ready for Recipe Thursdays, and since I didn't post on Thursday, here is the make-up post. On this post's menu:

1.5 lbs pre-marinated carne asada (my fav is from Ralph's)

corn tortillas (8-12, depending on size of casserole dish

big can of enchilada sauce (I prefer the mild)

1 cup Monterrey jack cheese

1 cup medium cheddar cheese

while searing the meat in a stove top pan heat canola oil for dipping tortillas

briefly dip tortillas in hot oil to soften but not make crunchy

layer fried tortillas between paper towels to pick up excess oil

put cheeses in a large mixing bowl

when meat is finished cooking (no pink in the middle) remove from heat

let cool about 5 minutes

cut meat into strips and shred into small pieces via food processor or blender

add shredded meat to cheese in bowl & stir

add more cheese if so desired

pour enchilada sauce to cover the bottom of baking dish

taking one tortilla at a time, stuff & roll with the meat/cheese mixture

place in the casserole dish side-by-side until dish is full

pour the rest sauce over the enchiladas until you run out

sprinkle with cheddar cheese

bake for about 30 minutes at 350 degrees

serve with chips & salsa/guacamole!

I learned this recipe from working for the Stevens. I have made it many times for their family & also my own family and friends; it's always a winner! I really like to make it for a Sunday lunch or if a few people are coming over for dinner. The nice part about this recipe is that it can be made in advance and also reheats really well for further consumption enjoyment!

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