Thursday, May 12, 2016

Tres Amigos Enchiladas





Let's all take a minute to thank our lovely South-of-the-border friends, who were kind enough to bring us delicious foods, featuring melted cheese & spicy peppers.
..........................................................

When I was in college, I mostly survived on alcohol, of any kind, + black bean & corn salsa by the gallon, with tortilla chips,
 though drinking it would not have been below me......
Black beans & corn are magical together, the Romeo & Juliet of Mexico, but no one dies.

So, why Tres? 
It's the cheese. It's always the cheese. 
the Cheese had me at Hello.

These are seriously so yummy, they can be my amigos for life.



*Disclaimer* I am not a good cook, & most everything I make, sort of looks like a congealed pile of vomit,  this being no exception, but it is based around refried beans, cream cheese & corn......
There will be no tastefully staged photos, so use your imagination.

Also- the great thing about Taco Tuesday (or Thursday) foods, is that they offer a wide array of variations. Make your own tortillas, or use dried beans. Have fresh corn, use fresh corn. I don't know how to make cream cheese, but if you do, have at it. Like onions, or extra spicy,  go for it.
If, on the other hand you are a tired adult, needing to, once again feed the little people in your life, feel free to use frozen or shelf-stable stuff. Whatever.


Stuff 
2c refried beans
    2c corn                 
              2c black beans                 
       1 block cream cheese
     16 Corn Tortillas     
     4c Shredded Cheese
          5-ish c Enchilada sauce


Gently fold the first 4 ingredients together.
Line the bottom of your baking dish with a drizzle of Enchilada sauce.
Smear a wad of beans into a tortilla, fold, placing seam side down in dish. repeat, trying to get more into the tortilla than you do on your fingers.
When the dish is full & the bowl is, hopefully, empty, 
pour over the sauce, trying to spread it evenly.

I always put glass dishes into a cold oven, 
because lets face it, pre-heating is a myth & waste of energy, 
& a cold dish in a hot oven, in my experience, means I will be picking bits of glass from an exploded pan out of my food.

So, when your cold dish is in your cold oven, set it to 350, 
to bake, for about 35 minutes.
Turn the oven off (it's still hot enough),
& toss the cheese on, leaving it in the oven until melty.

This dish will feed the Army, with leftovers.
Quick, Cheap & Easy, just the way we like it! 



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