It’s snowing outside and many of us are all about the quick meal so we can enjoy some fun in the snow. Or maybe you’re like me and you’d just like to sit in a chair and watch the whiteness blanket the backyard while sipping a hot cup of coffee.
The hardest thing about this dish is the homemade enchilada shells. They’re easy so make a bunch and freeze what you don’t use and the next time your meal will be even quicker.
The recipe for the tortilla shells comes from a 1968 Betty Crocker Cookbook I bought when living in 29 Palms, California in 1979. I’ve been using it a LONG time.
Enchilada Shell Ingredients:
- 1 ½ cup cold water
- 1 cup all-purpose flour
- ½ cup cornmeal
- ¼ tsp salt
- 1 egg
Heat an 8-inch skillet over medium heat, coat with a tsp of oil. Mix all ingredients well and whisk to remove any lumps. Fill a ¼ cup measuring cup and pour into hot pan and immediately rotate it. Yes, you have to lift the pan up and swirl the batter, so it thins out over the hot pan. It’s thin batter so this will be easy, and it cooks quickly. Flip when the batter appears dry and cook for a minute or so. Repeat until your batter is used up. Don’t overcook these.
- 1 9oz box of Smart Ones Santa Fe Rice and Beans
- Hand full of left over pulled pork diced (you could use ½ or 1 lb. of cooked ground beef or diced chicken)
Here’s where you can get creative. For this recipe I used the above simple and quick ingredients, but you can use whatever your imagination tells you.
- 1 can Echilada sauce
- 1/2 cup shredded cheddar cheese
Mix your filling ingredients, spoon into tortilla shells and roll. Place in small casserole dish. Top with Enchilada sauce and ½ cup shredded cheddar cheese and bake at 400⁰ for 10 or 15 minutes, or until sauce is bubbly.
Other recipes can be found here in our Lifestyle section.
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