Tuesday, October 09, 2007

Chile Colorado Enchiladas

So on Monday when I did Menu Plan Monday, I indicated that Tuesday would be Red Chile Enchiladas with Mike's left over Red Chile. I had NO IDEA what that meant at the time!

Here's what it came to mean:

I used Mike's leftover Chile Colorado with Pork from this weekend. I chopped the pork into much smaller pieces and mixed it with Uncle Ben's Ready Brown rice. Instead of making enchiladas that I find too much trouble to roll, I cut the tortillas into strips and turned the whole thing into a chilaquiles sort of thing. I added a can of tomato sauce to the Chile Colorado to create more sauce.

  • Sauce in the bottom
  • corn tortilla strips
  • pork & rice mixture
  • anejo cheese
  • do it all again, twice

Throw the whole thing in a 350 degree oven for 30 minutes until the cheese on top turns a lovely brown color then feed the family. Everyone liked this dish! Ana even ate it and said it was good after she wouldn't eat the original Chile Colorado this weekend.

What's that? What size pan? Whatever! Depends on how much stuff you have. Look at it and figure it out. It's not rocket science. It's cooking!

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