For supper last night, I made cheese enchiladas. I have to say they were very tasty. I had some corn tortillas that I wanted to use up from the king ranch casserole that I made a few weeks ago. That is the beauty of corn tortillas....they last forever! I thought the process of frying the tortillas would be a pain, but I was happy that it didn't take very long and I didn't have torn tortillas when I folded them like I have in the past when I have warmed them in the microwave. I aslo fried some to make my version of chalupas/tostada. I put some pintos on earlier in the day. After having meat dishes for days, I was ready for no meat night. For the chalupas/tostadas, I put the pinto beans on the hard corn tortilla shell, some very yummy tomatoes and shredded cheese...perfection! The girls and I loved them! As for the cheese enchiladas, I felt like I was eating at a mexican restaurant. They were delish! The recipe that I used was from Mommy's Kitchen, one of my favorite blogs.
I will be adding this one to our family cookbook!
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