I wanted to make something different but I could not go shopping. I had dry beans and no enchilada sauce. I decided to go through all this for this dish. It was really good and worth it.
This is busy recipe since I do not have enchilada sauce or refried beans. I had to make them from scratch and dry beans. I used an instant pot, two hot plates and one oven.
Instant Pot needed to soften the beans. Place 3 cups of dry beans in 7 cups water with 1 Tbsp beef bullion and 2 tsp salt. Set the pressure cooker and time for 26 minutes and natural release for 20-25 minutes. If beans are still hard put cover back on set for 5 minutes on pressure cook and 5 minutes natural release. Put beans in a pot and mash them or use an emulsifier to smash them smooth. Add salt and chili powder for taste.
Or… just use 2 cans of refried beans. LOL
1.50 lbs of ground beef browned
2 TBSP oil
1/2 medium onion
2 tsp cumin
1 TBSP chili powder
1 tsp garlic powder
1/2 italian seasoning
1/2 tsp cinnamon (sounds weird but adds flavor)
3 TBSP tomato paste
Salt and pepper
2 TBSP Flour
2 cups beef or vegetable broth
2 TBSP water
Cook ground beef and remove from pan. I rise out the pan of excess oil. Add oil and onion and cook for about 5 minutes. Add the rest of the ingredients up to flour and cook for 2 minutes while mixing constantly. Add flour and mix quickly. Add broth and water and mix well. Add meat and set aside. You have now made enchilada sauce.
Large baking pan (lasagna size)
Large tortillas ( I used 5 Large ones)
the meat mixture
shredded cheese (I shred my own)
refried beans
Pre heat oven to 350.
We are now ready to put it together. Spread a little of the enchilada sauce in pan. Get one tortilla and spread beans and sprinkle with some cheese and roll it up like a cinnamon bun. Place in pan. repeat until pan is full. Pour the meat mixture over the rolled enchiladas. It should cover them completely. Sprinkle with Cheese and place in over uncovered for about 20 minutes. Serve with salsa and homemade chips.
You will need a large bowl, a mixing spoon, and a loaf pan.
Ingredients:
3 cups Self-rising Four
12 ounces beer(any kind)
1/4 sugar
1/4 tsp salt (optional )
Mix all 3 together. If dough is so sticky that you can’t work with it, add more flour. Spray loaf pan and form dough to a loaf and place dough in pan. Bake at 350’ for 45 minutes. That’s it!
Chicken legs or thighs, olive oil, Italian spices, paprika, chopped onion, peppers, black and green olives, salt and pepper leftover tomato sauce. You will need about one cup.
Put about 1-2 TBSP olive in pan and heat on low to medium. Add chicken and the desired amount of spices and then the paprika. Cook for 10 minutes and turn then add the rest of ingredients. The amounts doesn’t matter because it is a matter Of taste and preference. Cover chicken with sauce and put cover on with heat on low to medium for about 20 minutes. Check on it in 15 to make sure it’s not boiling. Just keep it hot but not boiling hot. Keeping the cover on it will be hot enough. You do not need to cook this on high heat.
Olive oil, 2 tsps butter, 3-4 medium carrots sliced, One large onion, 2 celery stalks sliced, 2 cans of chicken, 1/4 cup flour, 2 cups chicken broth, one can of chicken pot pie soup, Italian seasoning, garlic powder, salt and pepper.
You will need to heat the oil and butter till butter is melted on medium heat. Add vegetables and cook till onions are grilled. Add the chicken now and cook for about 10 minutes mixing every 2-3 minutes. The next part needs to be quickly because the flour will burn. Add the flour and mix until the flour has coated the vegetables. Add the broth now and mix throughout. Add the canned soup and spices and cook for 15-20 minutes. Serve on top of pasta, rice or a potato.
