The fall hunts have started at the lodge, and I’ve started cooking. I’ve added a couple new dishes this year. There was a guest that requested enchiladas. And although I typically like everything made from scratch, it turned into a fabulous quick meal. Only 4 ingredients – you can’t beat that, especially if you need something quick and wonderful for the holidays. There wasn’t a morsel left in the pan!
I served the enchiladas with rice and beans. I added the info for the beans at the bottom of the recipe, but apparently I’m not smart enough to figure out how to add a second recipe to the post, since my last software update, so I’ll do it separately. We had lime shortbread for dessert.
Verde Enchiladas
Ingredients
- Hatch green enchilada sauce
- Mission artisan corn & whole wheat tortillas
- HEB frozen fully cooked beef fajita meat, defrosted
- Shredded cheese
Instructions
- Pour green enchilada sauce in a shallow bowl.
- Heat tortillas slightly. Dip tortillas in green sauce, and lay on plate.
- Sprinkle with cheese. Lay several strips of fajita meat on top.
- Roll into enchilada, place in greased baking dish. Continue process, until you have the baking dish full.
- Sprinkle a little cheese on top. Cover and bake at 350, until heated through and the cheese is melted, about 1/2 hour.
- I served it with HEB's charro beans, from the can but doctored with smoked paprika, granulated onion, and granulated garlic. When heated, I sprinkled chopped cilantro on top. Also, I made some rice.
- This is bound to become a regular meal at the lodge, because they were so crazy about it.