What I made last night......

Baked Enchiladas

2 lb ground beef
1 onion, finely chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 small jar mild or medium taco sauce
1 small can diced green chilies
1 cup milk
2 cups shredded cheddar cheese
18 medium flour tortillas, cut into quarters

1. Cook beef and onion until meat is done.
2. Mix soups, taco sauce, chilies, and milk together.
3. Line bottom of greased 13x9-inch pan with half of quartered tortillas.
4. Top with half of meat, half of sauce, and half of cheese.
5. Repeat with remaining ingredients. Top with additional layer of tortillas and shredded cheese.

Bake at 350 degrees for 20-30 minutes or until bubbly and golden.

It's soup season......

Here's a couple of recipes I tried over the weekend. The Mexican-style Cornbread was amazing - I highly recommend it.

White Lightning Chicken Chili
3 cups cooked chicken, shredded
6 cloves roasted garlic
1 cup onion, chopped
1/3 cup fresh jalapeno peppers, seeded and chopped
3 cans (15 ounces each) Great Northern beans, drained, rinsed and divided
2 teaspoons vegetable oil
3 can (14 1/2 ounces each) chicken broth
2 Tablespoons Fajita seasoning mix
1/4 cup lime juice
1 Tablespoon cornstarch
1 Tablespoon cold water
1/4 cup fresh cilantro, snipped

1. Chop onion and jalapeno peppers.
2. Drain 1 can of beans. Transfer to bowl. Gently squeeze garlic from papery skins into beans in bowl; mash. Drain remaining 2 cans of beans and set aside.
3. Heat oil in 6-Qt. Dutch Oven over medium heat. Add onion and jalapeno peppers; cook 4-5 minutes or until onion is tender. Add chicken, mashed bean-garlic mixture, whole beans, chicken broth, seasoning mix and lime juice. Bring to a boil; reduce heat and simmer 25 minutes.
4. Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly.
5. Snip cilantro wth kitchen shears or chop. Stir into chili just before serving.

Yeild: 8 servings


Mexican-style cornbread
2 eggs
1/4 cup corn oil
1 cup buttermilk
1 1/2 cups shredded cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1. Preheat oven to 350 degrees F. Grease an 8-inch square baking dish or a cast iron skillet.
2. In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
3. In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir in the egg mixture into the dry ingredients. mix well. Pour batter into prepared pan. Sprinkle 1/2 cup cheese on top.
4. Bake for 30 to 35 minutes until center is set and top is golden brown.