Friday, March 2, 2012

You Know I Read It In a Magazine

We had a little chicken mishap last week and it was enough to want to go vegetarian for a few days if you know what I mean.

I figured I'd try one of these easy enchilada pies that I'm always seeing in women's magazines. But I made with my mom's good enchilada sauce. I also added a can of Rotel tomatoes in green chiles this time because I finally found them at PathMark, albeit at a buck 69 a small can.

For me dipping the corn tortillas in oil first does make a flavor difference but saving that one little step, to make the dish healthier is the right thing to do. Especially on a week night. I cut the torts in strips like lasagne and layered along with sauce, cheese, corn, black beans and then topped with lots of onion, tomato and fresh jalapeno.

In 350 degree oven until bubbly. If you let it set a bit its much easier to cut and stays stacked and purty but I couldn't wait. Served it along with some rice pilaf and green onions.

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