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Tuesday, February 15, 2011

Easy Beef Enchiladas

So in my quest for easy recipes, I dug this one up from my friend Carolyn.  She made these for us when my son was first born to freeze, though hers were chicken.  They're a cinch to make, a must for my current 33-week pregnant self.

Easy Beef Enchiladas

2 cups cooked stir fry beef strips
1 cup chopped green bell pepper
1 8-oz package cream, cubed
1 jar (16 oz) salsa, divided
8 flour tortillas
1 package shredded Mexican cheese blend

1.  Stir beef, bell pepper, cream cheese, and 1/2 cup salsa on low heat until cream cheese is melted.

2.  Spoon 1/3 cup beef mixture down center of each tortilla; roll up.  Place, seam-side down, in a lightly greased baking dish.

3.  Pour remaining salsa down the center of tortillas in baking dish.  Top with cheese.

4.  Bake at 350 degrees F for 20 minutes or until thoroughly heated.

The Verdict:  Chicken! Chicken! Chicken!

I love this recipe, but I definitely recommend making it with the chicken.  Chicken will stay a lot more moist, whereas the beef having to go through two cooking times, turns into shoe leather.  And while I'm sure there's some way to cook the beef so that it stays on the medium to medium-well side, I'm thinking that might take work.  And people, we're not into work these days.

Still one of my favorites, though.

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