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?

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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.

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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.

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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.

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Now, remember, this is a Texas gal

through-and-through,

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?!?

Enjoy!

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