Merry (very) Late Christmas! Sorry I’ve been MIA for the past week. The holidays just get a little crazy for us. They usually consist of a lot of food, a lot of driving, a lot of presents and a lot of family time. None of which I am complaining about, of course (expect for the driving thing, if that went away, I wouldn’t cry about it)! We had a busy, yet much less stressful holiday than Thanksgiving. There’s less people and less of a rush for Christmas and that’s why I love it so much. I hope everyone else had a wonderful holiday!
I debated posting this recipe because it’s really nothing special, but I left my camera at my parents’ house and so therefore can’t post about anything else until I go get it. And because of that, I decided this recipe was worth posting! It’s so easy that it almost seems silly to write about it, so I don’t really have a whole lot to say. I thought maybe people would appreciate an appetizer post since there are many parties coming up for New Years (dang, I should have posted this sooner so you guys could bring this to all those damn ugly sweater parties!). Currently, we are still debating on what to do for our New Years. For some reason we have terrible luck with New Years so I’m really not going to bother putting pressure on it. Honestly, with how much we have had going on lately, I wouldn’t hate being at home with the pups and cuddling (and falling asleep) with my hubby on the couch. We’ll see what happens…
Ok, so this dip requires 6 ingredients… I know, I know, it says FIVE Layer Taco Dip, but forgive me, you need SIX ingredients. You need a can of refried beans, sour cream, taco seasoning, cheese, tomatoes and scallions. Yep! That’s it! And it’s as simple as spreading the beans on a platter, mixing the sour cream and taco seasoning and spreading that over the beans and then topping with shredded cheese, diced tomatoes and chopped scallions. So simple, yet SO.FREAKING.GOOD. You can add as little or as much sour cream/taco seasoning as you want (I went light as Brad isn’t a sour cream man) and you can even add mashed avocados as well (never tried it but thought I’d share the idea). You can add salsa too! Oh the options are endless. Well, maybe not endless, but sort of endless.
So bring this dip (don’t forget the chips!) to any party, whether it’s for New Years, for a birthday or really… for a party in your own house on a Sunday that involves sitting and watching football in your pajamas and falling asleep on a couch under a blanket with a dog. Wait… you guys don’t call that a party?? Oh… nevermind then. Whatever, you get the idea. Just make this and eat it and you’ll be very happy!
Oh and two things to end on: 1) The world didn’t end so that is super exciting and 2) We got a blizzard here in Indy and it was pretty much awesome… except for the roads, the roads were not awesome. But it was pretty fun and really hilarious getting to watch Cash see and play in snow for the first time! Gosh I love having dogs! Ok… I just wanted to talk about that stuff. I’m done now.
Somehow this is the only photo I have of the blizzard. I have about 5 videos of Cash playing in the snow, but no photos of the hour long driveway clearing or Etta running around or our trip to Lowe’s to get supplies for a project or anything fun like that. Oh well. You get the idea that there’s a lot of snow!
Wait. I forgot… Happy New Year!!!
5 Layer Taco Dip
My mom has made this for years, so it comes from her
I have no idea how much this serves, it lasted for 2 days for Brad and I though!
1 can of refried beans of your choice (I always use the vegetarian ones)
1-2 cups of sour cream (depending on how much you want to use)
1 packet of low sodium taco seasoning
2-4oz shredded cheddar cheese
1-2 finely diced tomatoes
2-3 scallions, finely chopped
Serve with tortilla chips
Ok… so this is really something that you have to use the amounts based on your preferences. Spread the refried beans on the bottom of a pie plate, serving platter or any kind of dish you want. Mix your sour cream and taco seasoning (I used about 1 cup of sour cream and half a packet of taco seasoning. Taste test as you add the seasoning and be sure to do a little bit at a time!). Spread that over the beans. Sprinkle the cheese over that (again, as much or as little as you want) and top with the diced tomatoes and chopped scallions! Adjust quantities as you wish, it won’t hurt my feelings, I promise! Enjoy!
Well, I figured that since the world is going to end on Friday, I might as well squeeze in some posts so that everyone has some quality options for what to make for their last meal. I kid, I kid… the world isn’t ACTUALLY going to end… I hope not anyway, I have a lot of stuff that I still want to do!
Now that we have established my stance on the Maya calendar apocalypse the world is ending on Friday stuff… Let’s talk CHILI! Yay!!! I have shared with you an excellent vegan chili recipe, but while this one still doesn’t have meat, it isn’t quite vegan. Only because there is beef broth in it (you could sub vegetable broth or water to make it vegan though!). Yea, I got really creative on this one.
Anywho… this is a spicy chili. That will happen when you add 2 jalapenos, a green pepper and a poblano pepper to it. Oh and two packets of chili seasoning. However, it has incredible flavor. Roasting the vegetables brought out this wonderful smoky charred flavor and it really brought out the spiciness of the peppers, but also some of the sweetness. Mmm it was just really good.
I also added a fair share of beans to this chili. Which shouldn’t be that surprising considering I absolutely LOVE beans. You can use as many or as little as you want (but keep in mind, the beans are the main part of this chili, so use at the bare minimum 2 cans). You can use black beans, pinto beans, kidney beans, red beans, cannelini beans… the list goes on! I had black, red and pintos in the pantry, so that’s what I used. If you wanted to, you could add a pound of ground beef to this to sub out some of the beans… I actually just thought of that. As always, this is definitely a recipe you can easily adapt to your liking!
Well, you could make this as your last meal for sure! It’d be a good one to end on. Better than what we will have. I forgot the world was ending on Friday when I made my meal plans and grocery list for the week, so we’ll be eating black bean and rice burritos. Obviously, not a bad choice… steak and lobster might have been a better way to out though! Haha!
Ok… I’m done talking about the world ending. I promise.
Spicy Roasted Vegetable and Bean Chili
Adapted straight from my head.
Makes 6-8 servings depending on how big your servings are
1 tablespoon olive oil
5 stalks of celery, chopped
1/2 yellow onion, finely chopped
1 large green pepper
1 large poblano pepper
1-1 1/2 cups frozen corn
1- 8oz can of tomato sauce
1- 14oz can of petite diced tomatoes
2-3 cups of beef broth (depending on how thick or soupy you like your chili)
3 cans of beans, drained and rinsed (again, I used black, pinto and red beans)
2 packets of chili seasoning (I use the reduced sodium ones)
Ok… Move one of your racks in your oven to the top and turn your broiler on high. Line a cookie sheet with foil and spray with cooking spray. Place your peppers (I cut my green pepper in half so it would be easier to broil) on the cookie sheet and place under the broiler until the peppers get really charred, turning them a couple times to get all sides nice and black. Once the are charred and they are soft, pull them out of the oven and place in a plastic ziploc bag and set aside. Put your corn on the cookie sheet and place under the broiler for a few minutes, tossing the corn so it chars evenly. Once that is done, pull it out and just set the pan aside.
While the peppers are in the ziploc bag (hopefully not melting the bag like mine almost did since I bought the store brand of bags rather than the actual quality ziploc brand), put a large pot on the stove on medium heat. Pour the olive oil in there and once that is hot, add the onion and celery. Cook, stirring frequently until they are tender. Add the corn.
At this point, remove the peppers from the bag and rub off the skins. Chop the peppers (removing the stems and seeds) and add to the pot. Toss in the chili seasoning, the tomato sauce, the diced tomatoes and some of the beef broth. Don’t add all of it in case you want your chili on the thicker side. Stir that all together and then add your beans.
Simmer, covered, for a good thirty minutes. Add a pinch of salt, if needed, as well as more beef broth, also if needed. Simmer for another 10 minutes.
Top with mounds of cheese, a lot of saltines and maybe even a dollop of sour cream. And ENJOY it!!!
Woah. Prepare to be amazed. These chicken tacos are crazy good and even crazier easy. I promise.
Usually when we eat chicken tacos, they end up being more like chicken fajitas because we grill the chicken and a bunch of vegetables. But last week, I really had a craving for chicken tacos, like what you get from Mexican restaurants. However, I had been feeling creative and decided to try to make my own recipe.
And these were the finished product. I kid you not, all you need is chicken, salsa and taco seasoning… and of course your taco toppings. You simply throw the chicken, salsa and seasoning in the Crock-Pot with a little water, set it on low and cook it all day (or if you are like me and start this at 2 in the afternoon, I would suggest you crank it to High).
The chicken comes out juicy and tender and full of flavor. You can make them as spicy (use hot salsa or add some hot sauce) or as mild as you want them (use mild salsa and mild taco seasoning). You can also really jazz them up by adding peppers, onion, maybe some canned green chiles… but I opted for the basic stuff first. When I make these next (which I 110% will), I might add some sliced green peppers and sliced yellow onion just for a little something extra.
These tacos are perfect for a busy day or evening or for a day that you don’t really feel like going crazy in the kitchen. They are also fantastic left over and make great leftover nachos too! Enjoy!
Crock-Pot Chicken Tacos
Makes about 4 servings
For the Chicken:
1 pound boneless, skinless chicken breasts
1 1/2 cup of your favorite salsa (I find that Pace Picante sauce is the best salsa when cooking!)
1 package of taco seasoning ( I use the reduced sodium ones)
Couple dashes of your favorite hot sauce (say… Cholula)
1/2 cup water
For the Tacos:
Taco shells (Soft or Crunchy)
Shredded Cheddar cheese
Any other toppings you like!
Spray the inside of your Crock-Pot with cooking spray (this makes it easier to wash dishes!). Place chicken breasts in the Crock-Pot along with the salsa, taco seasoning, hot sauce (if you are using it), and water. Stir everything together. Turn Crock-Pot on either Low (if you are doing this in the morning) or High (if you are doing this in the afternoon).
About 1 hour before you are ready to eat, shred the chicken with 2 forks and stir together with the sauce. Note: I removed some of the sauce before I shredded the chicken because it was easier to shred the chicken without a bunch of sauce flying everywhere. Also, that way I could control how much sauce was in my chicken in the end. You definitely don’t have to do this though.
Once the chicken is shredded, stir everything together and turn Crock-Pot to Low (if not already) and let it cook until you are ready to eat! Assemble your tacos and eat away!!
Can I ask you guys something? … Where did 2012 go?? It’s December 2nd and I can’t seem to wrap my head around the fact that another year has gone by. Time seems to be going a little to fast for my liking and it’s starting to freak me out.
On the bright side, I am excited that it is the holiday season, which, let’s face it, is the best season of all. Nothing makes me happier than the first snow, lots of sweaters, a ton of time with family, and packing on a couple pounds so that I can stay warmer in the cold weather (wait, did I just say that makes me happy?). Either way, the cold weather definitely bring in new cravings for comfort food, especially hot, hearty soups that simmer on the stove for an hour and leave your kitchen smelling heavenly. Oh yes… how I love those meals.
This soup is by far one of the best soups I have made and I am pretty damn proud of it. The original recipe I based this off of was a more brothy soup. It’s not thick and it doesn’t have any barley in it. But with a few of my (fantastic) tweaks, this soup will leave anyone feeling full and satisfied after just a bowl! Which is perfect because it lasts longer and feeds more!
The recipe this is based on is from a store/restaurant/cafe in Geneva, Illinois. It’s called The Little Traveler. It’s the ultimate girl place, filled with everything from kitchen stuff to candy and tea, from kiddie toys to fancy crystal bowls, from a year round Christmas room(s) to some pretty interesting clothes… it has everything. But best of all it has a little restaurant inside that has, by far my favorite vegetable soup. When I thought the other day about making it though, I was worried that it just wouldn’t be enough for us. Sometimes I get really hungry and let’s face it, a bowl of soup just doesn’t do it for me. I remembered I had a package of barley still in the pantry from when I made beef stew about a month ago and decided I’d make some alterations to the original recipe to make it more filling.
It’s a rather simple soup to make, it does take a little time though to cut up all the veggies and simmer. But in my opinion, it’s well worth the wait. It is loaded with vegetables and has a lot of flavor that comes from beef broth. You could try to make this soup vegan by using vegetable broth, but I worry it would be quick as flavorful. You could pair this soup with fresh out of the oven cornbread or crusty bread or biscuits… or it my case, just a lot of saltine crackers. Whichever you choose, they will pair well with the soup.
This is the most perfect meal for a cold night, especially a Sunday night where you can curl up on the couch and watch football, if that’s your thing. If it’s not your thing, then just make it on any night you want, no big deal. I really think you will enjoy this soup, I hope so anyway! I’d love to hear about if you do!
Hearty Vegetable Barley Soup
Adapted from a recipe that’s not online or anywhere to be found other that in my mom’s recipe box… oh wait, yes it is, I wrote about it on my old blog!
Makes a lot… I’d say at least 8 servings
1 tablespoon olive oil
8 medium carrots, peeled and thinly sliced
4 stalks of celery, thinly sliced
1/2 small yellow onion, finely chopped
14-28oz petite diced tomatoes (I don’t like a lot of tomatoes so I only used half of a 28oz can)
6-8 cups of low sodium beef broth (I used about 7 cups, almost 2 full cartons)
1 really big thinly sliced potato
1 tablespoon dried basil
2 tablespoons dried parsley
3/4 cup pearl barley
1/4 of a small head of cabbage, chopped
2 tablespoons flour
Ok… heat the olive oil in a large soup pot over medium heat. Add the carrots, celery and onion and saute until they start to get tender. Add the tomatoes, beef broth, potatoes and the basil and parsley and bring to a boil. The stir in the barley. Add salt. Simmer this for a good 30 minutes. Next, add the cabbage and stir. Using a ladle or measuring cup, remove about 1/3 cup of the broth from the pot and stir in the flour. Poor this back into the soup and stir to combine. Simmer for another 10-15 minutes. Check seasonings and add any if necessary. Serve and enjoy!
Chiaquiles. I don’t know what it means honestly. Or how to pronounce it for that matter. I just couldn’t tell ya. But I can tell you that is it de.li.cious. And spicy. And easy. And just all around awesome.
So I bet you are wondering what this dish actually is. Well, it’s like a soup. Sort of. It’s definitely soup-y. I’m not exactly sure how to explain it. It has diced tomatoes, chipotle chiles, garlic, a shredded rotisserie chicken and cilantro. And then you put it over (or on the side like we did because we didn’t want soggy chips) tortilla chips. Oh and top it with cheese and sour cream. And I finally caved and started eating sour cream again. Yep. Gained all that weight back after doing Tough Mudder… it’s ok, we’re doing it again in May. Did I mention that? Oh, no? I didn’t? Oh, well now you know.
Anyway, I have to warn you, if you don’t realize how spicy chipotle chiles in adobo sauce are, you’re in for a spicy treat. I got carried away and added a smidge more than the recipe called for (which was actually a lot more than a smidge) and decided after I had already added them to the dish, that I should try a bite, only to find myself chugging soy milk to get rid of the burning in my mouth. So I would suggest you start with less and add more as you choose. They definitely add some great, smokey flavor. But they add a ton of heat so you just have to be careful.
So… that’s chicken chilaquiles. It’s an incredibly delicious dish that is perfect for one of those busy weeknights where you just don’t have a ton of time to cook for an hour. This dish takes a whopping 30 minutes (if that) to make and makes a good 4-6 servings depending on how heavy of eaters you have in the house. You could definitely build off of this recipe as well, by adding other veggies and say… some beans!! Yum! I always want to add beans to everything. Either way, with additions or without, this meal is just perfect!
Oh… and sorry for the crappy photos. I made this on a day that it was storming so the light coming in through our windows was pretty much nonexistent. I tried using what I had and then I just caved and turned the damn lights on. The food was still good though and that’s really all that counts.
Adapted from Martha Stewart
1 tablespoon olive oil
4 cloves garlic, minced
1 (28 oz) can petite diced tomatoes
2 chipotle chiles in adobo sauce from one can, finely chopped
1 tablespoon adobo sauce from that can of chiles
Salt and pepper
1 rotisserie chicken, shredded
1/2 cup lightly packed cilantro leaves, coarsely chopped
Tortilla chips, sour cream and shredded cheddar and monterey jack cheese for garnish
Cook garlic in the oil in a large saucepan for a few minutes, being careful not to burn it!
Add the tomatoes, chipotle chiles and adobo sauce, and 1 cup of water. Stir and bring to a boil. Reduce heat and simmer for about 8 minutes, until the sauce starts to ever so slightly thicken.
Add the chicken and cook until heated through. Remove from heat and add the cilantro.
In bowls, either line the bowl with tortilla chips or spoon the chicken mixture in and then top with tortilla chips. Sprinkle with shredded cheese and sour cream! Enjoy!!
Fall is my favorite season of the year. I love it because the (supposed) cooler weather, the fact that I get to wear jeans and long sleeves and sweaters instead of shorts and tank tops, the apple orchards, the pumpkin picking, the fact that Halloween, Thanksgiving and Christmas are not too far and of course… the food.
**Side Note: Last week, Brad and I packed up the pups and headed to the Upper Peninsula/northernest tip of Wisconsin with my family for our annual vacation. This was our 24th year up there and it was amazing. It was jam packed with sleeping in a small bed, waking up just as the sun was coming out to go fishing, eating big breakfasts, going fishing again, eating a bunch of food at lunchtime, then fishing again, being hot, then eating a big dinner and then more fishing after that. And then there were trips to town for a twist cone… or two and burgers and curly fries. There was a walk or two with the dogs in there, a decent amount of beer, some margaritas, and an attempt to check out a for real haunted house, that failed. We took the dogs on the boat with us where we found out that a boat apparently puts Cash straight to sleep while Etta helped us fish. We caught big fish, we caught small fish, but from the looks of the beginning of the week, we were just happy to catch any fish. Brad got to filet some fish for the first time, which was very exciting and we were able to have a fish fry (eh hem, appetizer) on Friday night!
It was an amazing week away from television, computers and phones that was long overdue. It was a refreshing to escape from the daily grind (although let’s face it, life isn’t that hard here) and it was the perfect change of scenery we were in need for. If only it wasn’t 10 hours away… So if you were wondering why I haven’t posted anything in, let’s see, almost 2 weeks, that would explain why. We arrived back on Saturday night and pretty much laid low and did laundry and ran errands on Sunday and then I started back at work on Monday. So I really haven’t gotten the chance to sit down and write a post in awhile.
When we arrived back from vacation, we were welcomed by some rain here in Indy, which felt like a miracle since we’ve barely had any over the past 3 months! It sputtered on Saturday but the real rain came on Sunday and most of Monday where is pretty much rained most of those days. But, as I said, we were totally happy about it because we now have green grass! But a rainy Sunday is no day for grilling or any type of summery food…and so when I woke up that morning, I knew what was in store for us that day… CHILI.
Oh chili… how I love thee.
While the temperature was not exactly in the chili making lows (it was still like 75 out) I just couldn’t keep myself from eating a perfect bowl of chili. And luckily, Brad was in the same mood I was.
Now, I’ve made several types of chili. Ok… maybe not several, I think I’ve made 3 or 4, but who’s counting? I have a go-to easy chili recipe that my mom makes that’s pretty simple. It’s browned meat and onion, packet of chili seasoning and some diced tomatoes. Maybe a can of tomato paste too, I can’t remember. Oh and kidney beans. But it’s a great last minute chili to make that tastes very good. I’ve also made a more time consuming pot of chili that comes from Paula Deen’s son that is more involved but has more veggies in it. It takes awhile to simmer, so it’s more of a chili that you plan on making and set aside a few hours to make.
This pot of chili is a bit of a combination of the two… and it’s vegan (and I didn’t even realize it until Sunday)! It’s got the veggies of the more complex chili, but the seasoning and tomatoes of the easy chili and beans from both, and some extras that I add on my own. It’s relatively simple, just a little time consuming because you have to cut up a decent amount of veggies, but I like it because you can either eat it right away or you can simmer it on the stove for an hour or two while your husband takes a nap on the couch and you watch Masterchef on Hulu in the library. Just sayin.
This chili has a great amount of spice and can easily be great with meat but it’s just as good without. You can add extra veggies like carrots or sweet potatoes or maybe corn, but I was too scared to change it on Sunday so I went with what I knew was good. You can also add or take away spice, make it soupy or thick and you can take away or add beans. All around, it’s a very versatile chili that I think can please most anyone!
Oh and you can make it not vegan by adding cheese on top and crackers! Which, let’s face it, is the way to eat it.
Makes about 6 servings I think
2 tablespoons olive oil
3 celery stalks, chopped
1 green pepper, diced
2 jalapenos, diced
1/2 small yellow onion, diced
2 cloves of garlic, finely chopped
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1-2 packets of chili seasonings (I only had one but definitely had to add more seasonings)
1- 14.5oz can of petite diced tomatoes (I like my tomatoes very small in my chili, you can also use regular diced or whole)
1- 8oz can of tomato sauce
1/2- 1 1/2 cups of water depending on how thick/thin you like your chili
Cheese and crackers for serving, optional
Heat the oil in a large soup pot on the stove over medium heat. Add the celery, green pepper, jalapenos and onion. Saute until veggies start to get soft, about 5 minutes. Add the garlic and stir for another minute. Pour in all three beans and stir. Sprinkle in the chili seasoning (I’d suggest one packet first and then sprinkle in the other packet once all the ingredients have been added and you have tasted the chili). Stir to combine. Next, pour in the tomatoes and tomato sauce. Stir and add as much water as you would like to get the right thickness. Let this simmer for at least 10 minutes. Check your seasonings and add the rest of the chili seasoning, salt and pepper. Simmer for at least another 5 minutes. You can serve the chili at this point, or you can simmer on a low heat for another hour or so. Serve with cheese and crackers if you want!
Oh… this is Cash not wanting to go out in the rain.
Oh god. Stop what you are doing, NOW. You need to read this, then go to the grocery store and then immediately go home and make these freaking things because they are THAT good. Yes, just trust me.
I have made enchiladas many times before and I might even go as far as saying that they could be one of my specialties because every time I make them, they are all I want to eat for.ever. I have always made them with chicken, though and since it had been awhile since I had made them and I decided I wanted to do something different this time. Plus, we needed a meatless meal for the week and, let’s face it, Mexican food is the easiest to make meatless. When in doubt, sub beans for meat!
Anyway, so I basically used the same recipe that I have used before for my chicken enchiladas, only instead of the chicken I used black beans and pinto beans. To be honest, you don’t even notice that there is no chicken. They are still equally filling and filled with equally amazing deliciousness.
These are pretty easy to make, but they do take a little bit of time to chop, saute, assemble and bake, sooo… fair warning. It can all be done in about an hour, but you need to be pretty focused and… let’s face it… a seasoned professional like me. No, it’s really not anything complicated, there are just some things you need to do.
Anyway, so I would make this right away if I were you. It’s cheesy, beany, spicy, corny, Mexicany, vegetabley, and just all around wonderful. It’s even great on a hot day! Which seems crazy to turn the oven on, on a hot day, but this dish is so worth heating up the house a few extra degrees! The best part is that it makes a TON so you’ll have plenty for 2 dinners and at least one lunch, maybe even 2 lunches since they are so filling! I just love these enchiladas. You’ll leave the table feeling so great after eating them!
Now go make them!!
Two Bean and Corn Enchiladas
Makes 10 enchiladas
1 tablespoon olive oil
1 green pepper, diced
1 red pepper, diced
1/4 red onion, diced
2 jalapenos, finely diced
2 cloves garlic, finely chopped
1 1/2-2 cups frozen corn
1 can Rotel Original
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
2 cans enchilada sauce of your choice
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon chili powder
10 whole wheat tortillas
Shredded Monterey Jack and Cheddar cheese (we used about 1/2 an 8oz block of each)
Start off with sauteing the peppers in the oil in a deep skillet over medium heat. Cook for about 5 minutes, until the peppers start to soften. Add the red onion and corn and saute for another few minutes. Toss in the garlic and saute for just a minute. Then add the beans and Rotel and stir to combine everything. Add the seasonings and just 1/2 of one can of the enchilada sauce. Don’t use anymore than that because you’ll need it for other stuff! Ok, so mix that all together and cook for a few minutes until everything is hot. I like to add a handful of cheese to the filling just for a little something extra. If you choose to do this as well (which I highly recommend, go ahead and do that at this point. It won’t take long to melt)
Time for assembly!! Preheat oven to 375. Spray a 9×13 pan with cooking spray. Pour the rest of the 1/2 can of enchilada sauce on the bottom of the pan and spread out. Heat up your tortillas in the microwave for about 20 seconds until the tortillas are soft and pliable. Spoon about 1/2 cup of filling in the middle of the tortilla. I’m not exactly sure on this measurement, as I just use a large cooking spoon, but I think about 1/2 cup is close. Fold one side of the tortilla over the filling and then fold the other side over. Place folded side down in the pan. Repeat with all remaining 9 tortillas. I have found that sometimes I make less than 10 and sometimes I make more than 10. It just depends on how much filling you use! Once all your enchiladas are in the pan, pour the other whole can of enchilada sauce over all of them. Then top with the shredded cheese.
Place in the oven and bake for about 15 minutes. It doesn’t have to be in there long because you already cooked everything else. You just need it in there long enough for the cheese to get gooey and melty. Remove from the oven and let it sit for a couple minutes, as it’s hard to dish up straight out of the oven. So, let it sit for about 5 minutes and then serve!!