Enchilada Casserole

My family and I were really feeling like a baked comfort dish. I wanted pasta but I also craving some mexican. So I whipped up some enchiladas, well kinda...

 Prep time: 15 min Bake time: 25 min

1 pound Shell Pasta
8 oz can Tomato Sauce
1 1/2 cups water
1/4 Cup-ish Oil
2 TBL Chili Powder
2 TBL Flour
1/4 Ground Cumin
1/4 Garlic Salt
Salt to taste
4 oz Cream Cheese.
1 can 16oz crushed tomatoes
1 can diced green chilis
1 can Black Beans drained
2 Chicken Breast (optional)
2 cups Graded Cheese

1. Pre-heat the oven to 375° F. Start boiling the water. Cook pasta to package directions. 

2. Heat 1/2 oil in a pan, chop and brown chicken, salt & pepper to taste.

3. In a seperate pan. Add oil, heat, then mix in chili powder and flour. Once completly blended, add tomato paste, water, ground cumin, garlic salt, cream cheese. Mix again.

4. Add crushed tomatoes,  green chilis, and black beans.

5. Mix enchilada goulash with drained pasta. Make the vegetarian dish in a seperate pan. Add chicken, make the meat dish in a seperate pan, obviously. (I always use glass cake pans)

6. Top with cheese, then foil. Bake for 20 min. Remove foil brown the cheese about 5 min. 

7. Top with sour cream, salsa and hot sauce.
  

Homemade Leftover Potpie

This is a receipt that is not actually a receipt but more of a use for good leftovers that might go to waste when the family gets sick of turkey/roast beef sandwiches.

Things you'll need

Meat (if you eat it)
Gravy
Potatoes
Carrots
Mixed Frozen Veggies
2 Pie Crusts



Optional
Raw Onions
Raw mushrooms

So, it's  pretty easy. I make small pies using little Pyrex containers to accommodate all our personal flavors, allergies and meat aversion.

I make a veggie gravy from mushroom seasoning (I buy it from the Asian store), pepper, oregano, and corn starch. If you don't know how to make gravy. I'm sorry you haven't learned yet.... Read the corn starch bottle. For the meat eaters: If the bones are still available I boil them in about 4 cups of water till the broth starts to look like broth, then I beef it up with gravy mix if needed or thicken it with corn starch if needed.

Layer

Gravy

Potato carrot mix

Meat

Mushroom onions

Frozen veggies

Gravy

Pie crust

Bake 400 degrees for about 30 minutes till bubbly and crust is brown.

Layered Red (Bean) Enchiladas

I made this receipt up a while a go. As long as you have enough sauce it's pretty darn good.

Serving Size 12, Calories 348, Fat 17, Carbs 39.9, Fiber 8.9, Protein 12.8

Layered Red (Bean) Enchiladas

Make 1 receipt of Easy Red Enchilada sauce, but if your to lazy open 2 cans :)

Meat option: substitute the garbanzo beans for 1 Lb of lean ground meat browned seasoned with salt, pepper and chili powder.

Filling
1 can Black Beans
1 can Kidney Beans
1 can Garbanzo Beans
1 can Corn
2 cans Green Chili's

drain all the beans and corn, then mix in a bowl (& Meat if you eat it) 

4 cups Graded Cheese
12 +\- Corn Tortillas

Put a layer of sauce in the bottom of the pan, layer a broken tortilla, bean mix, enchilada sauce, cheese, repeat. Finish with sauce and cheese on top. Bake 375 for about 35 minutes till bubbly.

Top with your favorite salsa and light sour cream

Super Fast and Easy Red Enchilada Sauce

I love to cook. Some things we try and we don't like some we love and they become a family favorite. We love this recipe because it is so fun and easy.

Prep time: 5 minutes Cook time: 10 minutes Ready in: 15 minutes

1/4 cup Olive Oil
2 cloves fresh crushed garlic
2 TBL Flour
1 oz package of New Mexican Chili Powder
1/4 tea Regular Chili Powder 
1/4 tea Cayenne Pepper 
1 16oz Can Tomato Sauce
2 cups Water
1/2 tea Ground Cumin



Heat oil over medium heat, saute garlic.Then stir in flour, new Mexican chili powders, regular chili powder and cayenne pepper until a smooth paste forms. 

Slowly add in the tomato sauce, water, cumin, and garlic powder mix until warm and thickened slightly. Season with salt to taste. If the sauce becomes to thick add a little water and stir.

*New Mexican Chili powder is not very hot. If you are sensitive to hot foods remove the cayenne pepper and regular chili powder.

Chili Verde

I have been a pescaterian (person who eats fish but no other meat) for a little more then 7 years. In that time frame I have converted many "home style" meals into low fat animal friendly ones. My family still eats meat, so almost everything I cook comes with the Veggie option or the Meat option. I have found that this works out great and I only have to cook one meal that pleases all. One other note, I feed lots of people, their is always enough to go around plus left overs. Beware most of my Mexican dishes are HOT so half the spicy if you are afraid...

This is best as a topping over your favorite burrito! Most the time I cook Fish or Roast Serrano peppers for my Veggie Burrito filling.

Vegetarian Chili Verde

2 TBL Olive Oil
3 TBL Flour
3 Cans Vegetable Broth/Stock
6 Cloves Garlic
2 Jalapenos Seeded and Diced
1 (16 oz) can Green Chili's
1 TBL. Ground Cumin
2 tea New Mexico Chili Powder
1 tea Oregano
1 1/2 tea Salt
1 tea Ground Black Pepper
Chopped Cilantro, for garnish

In a large skillet heat olive oil over medium high and slowly whisk in flower. I will form a bit of a blob of oily flower, slowly whisk in broth half a cup at a time. The mixture should thicken and become the consistency of gravy. While gravy mix thickens add garlic and jalapenos to a blender and puree. Then add the puree, canned chili's, and spices to the gravy mixture and simmer for 15 minutes.

Pork Chili Verde

2 LBS Pork Loin Cubed
2 TBL Olive Oil 
1 TBL Flour

In a different large skillet heat the oil over medium high heat. Brown Pork then remove from skillet and set aside. Slowly mix in flour until absorbed, then add half the gravy mix slowly.


In only a few extra minutes you can please the entire family!