Wednesday, August 25, 2010

The Easiest Enchiladas EVER

Notice, I said the easiest ... NOT the best.

Not the worst, either ... by any means ...
but definitely the EASIEST
and quickest.

I admit I was skeptical the first time I heard of this.

I wasn't even buying frozen foods at the time,
and was making everything ... especially my Mescan Food ...
from scratch.

But sometimes you crave enchiladas
when you need a meal FAST ...
and if one of those times HITS YOU
then, please, give this a whirl.

And if it's not for you ...
no harm done, is there?


So buy yourself a box of frozen taquitos, or flautas, and two
15 oz cans of enchilada sauce ... one medium (or hot)
and one mild.

Mix those two sauces together, and
add one chopped onion.

Lay your taquitos into a casserole dish, and
pour the sauce over them.

Smother with grated cheese.

Bake in hot oven until lightly browned and bubbly.


Tonight I tried the cheese taquitos
to make plain ol cheese enchiladas.

It was delicious for a change!

I usually make the beef-filled taquitos, or chicken.

When I do chicken enchiladas,
I make a "green chili sour cream" sauce out of
one can of Cream of Chicken Soup
whipped together with a tub of sour cream,
a can of chopped green chilies, and a
large can of Hatch green chili enchilada sauce.


Tonight I also made spanish rice ... authentic,
"Old-Mexico" styled
spanish rice.

Pre-make your rice, and set aside.

(This really does best when the rice is cold ... I made mine
early this morning, and let it cool.
Then I fluffed it into a Tupperware, and refrigerated,
until ready for use later.)

Saute an onion, fresh tomato, and fresh anaheim green chili
in real butter OR coconut oil.

Once the fresh veggies are lightly browned, add a thin
layer of rice to the pan
and lightly sautee.

Add the remainder of your rice, salt it real good,
and stir together ... then cap it with a lid 
to trap condensation, and turn off heat.

The result will be fluffy, yet non-sticky, spanish rice.


Now, remember, this is a Texas gal
and I love Love LOVE
my Mescan Food.

Believe me when I tell you ...
this ain't bad t'all.

Oh, and did I tell you it was easy?!?


I'd like to thank, again, my New Mexico girlfriend, Franki,
for forcing me to try this.


  1. What a brilliant idea. Will have to try it the next time I'm feelin' lazy and want some 'ladas.

  2. Please do, Desert Rose!

    Let me know what you think ... pinky promise me :)

  3. I hate to say I told you so.... but I did in fact tell you so. ;-) Glad it's still a hit with the fam, I'll have to try your take on the green sauce!

  4. You can tell me you told me so all day long, and into next year ... if I remember correctly, I was a real hard nut to crack on this wild hair.

    P.S. Did you SEE where I gave you credit ... heehee.

  5. P.S.S. You'll have to let me know what you think, Franki, on the green sauce ... pinky promise me :)

  6. I did, I did. I'm glad I have full permission to rub this in because you WERE rather stubborn about the whole thing. he he he :)

  7. ps- may even do the green sauce tonight, getting over a head cold and feel the need for extra chile in my life

  8. Wow! Who would have ever thought? I'm going to have to try that being the enchilada fiend that I am. All of it sounds great!

  9. Hello Mr. Smith!

    ((( hug )))

    Yes! Try it and tell me what you think :)


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