I like to use my Pioneer Woman casserole dish; I think a pretty dish helps a meal taste better. It’s psychological, I know, but it works for me. What do YOU think?
My family has always loved enchiladas on a winter night, even when the winter night’s temperature is pretty much the same as the previous spring night’s temperature. This weather can’t last much longer, so let’s enjoy it while it’s here.
I still have flowers blooming in the back yard! In December!
Here’s how to make Texas Pepper Jelly Enchilada Rollups to serve three:
Six soft tortillas
2 cups shredded taco cheese
2 cups shredded lettuce
1 cup finely diced onion
1 cup refried beans
2 finely diced tomatoes
Cubed chicken or hamburger, cooked
2 cups any flavor Rib Candy
1 tablespoon chili powder
What To Do:
With a knife, spread refried beans down the center of each tortilla. Add the lettuce, onion, tomatoes, cheese, and meat. Dribble some Rib Candy over the pile, and roll up. Place in a casserole dish and secure with toothpicks.
Pour the rest of the Rib Candy over the rolled tortillas, sprinkle with chili powder, and dump any leftover cheese and tomatoes on top of that.
Bake at 350 degrees for forty minutes, and serve hot. A tossed salad goes nicely with our enchiladas.
Oh, and a cold drink, because, depending on your choice of Rib Candy flavors, these enchiladas can be pretty hot. Delicious and hot.
To make it even easier, buy a bag of pre-mixed salad greens. By the time you’ve purchased all the separate ingredients of your tossed salad, you’ve spent more than you would on a big bag of pre-made salad.
Just my take on an easy before-Christmas supper. I’ve got things to do with my evenings. A simple supper can be a lifesaver!