Happy Wednesday! I had planned this meal for “Taco Tuesday”, but since my schedule has been super busy lately, I used yesterday as a day to rest in hopes of avoiding a Lupus/RA flare up. So far so good!
I took a poll on Facebook and asked my friends and family what recipe they wanted for me to blog next. The Million Dollar Spaghetti recipe won! However, after cooking dinner tonight I had to blog this enchilada recipe immediately.
- 1 pound ground turkey or hamburger
- 1 16oz jar of Black Bean and Corn Salsa. I could only find it under the Newman’s Own label.
- 1 10oz can of red enchilada sauce
- 8 medium size flour tortillas
- 2 cups Mexican Blend shredded cheese
Start by preheating your oven to 350 degrees fahrenheit.
Then spray a 9×13 baking dish with cooking spray and fold 8 flour tortillas. I’m placing a picture below because I have absolutely no idea how to describe what to do in this step. Make it look like the picture below.
Aldi’s usually has the cheapest price per pound; however, if it is on sale for less somewhere else, I do stock up a few pounds.
While the meat is browning, take this time to grate the cheese if you bought blocks of cheese instead of the already shredded kind. My Aldi’s was out of the shredded Mexian Blend and the Taco Blend, so I decided Extra Sharp Cheddar would work just as well. What is the difference between Mexican Blend and Taco Blend? Is there really a difference between Sharp Cheddar and Extra Sharp Cheddar? I think that is a scam, but I still fall for it.
Once your meat is done, drain as much of the grease off as you can.
It might look like vomit. It sure doesn’t taste like it! The mix tastes amazing.
All you have to do to close the tortillas is to “fold and roll”. Fold in each side and roll the seam under. It was much easier than I thought it was going to be.
I had extra sauce because Aldi’s did not have a 10oz can. They had 8oz pouches. I figure too much is always better than not enough, so I purchased two of the pouches, and then was able to drowned my rolled tortillas in the red sauce. YUM!!
Since you know me, you know that I always use way more cheese than a recipe called for. Therefore, I used two 8oz blocks of cheese in the total recipe.
Plate up and enjoy!!
I wanted to service this dish with Spanish rice, but I guess purchasing it at the store would have helped make that “want” a reality. Oy vey!