Tonight’s Kitchen Miracle – Enchiladas

I ran into several dilemma’s, that made me wonder if this dish would even be edible.. but after the “Holy Crap, this is good!” I thought I better get it all written down.. (I’ve since heard, “Your enchiladas are divine!” and “This sauce is better than the other one.”)

This dish started two days ago, actually.  I had a roast (beef) with carrots, celery, garlic, and onions, and beef Kitchen Basics stock spend the day in my crock pot.  As I pulled it all out, to serve, I put two frozen venison loin roasts and one frozen venison tenderloin in the remaining stock.  I added two more onions and two bulbs of garlic, halved.  This stewed, on low, until the wee hours of morning, when we were running out the door, to Seminary.

When it cooled, I packed it in a freezer bag and put it into the refrigerator.

Tonight I had one child grate two pounds of jack cheese, and the other shred up the meat.

I had planned to make two different dishes, but that didn’t exactly happen.

With the two different dishes, in the making, at the same time, I took the three quarts of strained stock, jarred, from the crock pot, and put it into a pot.  I followed Celeste’s version of Cream of Something Soup. (I can’t eat any version, in a can.)  I ended up having to season my stock, more, with onion powder, garlic powder, salt and pepper.

I mixed 3/4 cup of flour, 3/4 cup of cream, and 3 eggs in my large measuring cup.  When the stock came to a rolling boil, I added the mixture and cooked it for about 5 minutes.  This soup is a wonderful substitute and I see a lot of it in our future.

In my large skillet, I worked on the Red Enchilada Sauce.  I put 1/4 cup of chili powder, 1 teaspoon of cumin, and 1 Tablespoon of flour into about 5T of olive oil.  I let this bubble to cook the flour for a few minutes and added 2 cups of Kitchen Basics Vegetable Stock and 10 ounces of tomato paste.

At this point, I tasted it and began to worry.

I rescued this sauce with 1/2-1 tsp of dried basil, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp of black pepper, and 1/4 tsp of sea salt.

The sauce was very thick.  The reviews for the first recipe inspiration made me feel that this thick sauce was a better alternative to my traditional enchilada sauce recipe.

I added the meat of about one loin roast (1/2 of what I had, minus the tenderloin,) forgetting, really, that I’d want some sauce to pour over the top.

The meat/sauce mix was very thick, similar to the appearance of BBQ shredded meat that you’d serve on a bun.

I rolled up 14 enchilada’s, with the meat/sauce mix and a small handful of shredded jack cheese.  This filled my large glass Lasagne pan. (Six width-wise, in two rows, and two in the opposite direction, between the two rows.)  I used flour fajita size tortillas.

I covered the whole dish with about 1/2 pound of grated cheese and put it into a 350 degree oven, until melted and bubbly.

I was concerned that the oven would dry out the tortillas, so I mixed up about 1 cup of the cream of something soup, with 1/4 cup of sour cream.  When I removed the enchilada’s from the oven, I poured this mixture over the top.

I topped each serving with shredded lettuce and Pace Picante sauce.

*****

The other dish that I had planned, will have to wait for tomorrow night’s dinner.  I need to pick up a package of corn tortillas.  I took the shredded venison tenderloin and added a 4 ounce can of fire roasted diced chilies.  I am going to layer this, similar to a lasagne, with the cream of something soup, shredded jack cheese, and torn pieces of about 12 corn tortillas.  I will top it the same way I did tonight’s enchiladas, with a mixture of the soup/sour cream and more shredded cheese, and sliced scallions. I’ll bake it, until bubbly, at 350 degrees.

Because most of the prep work is done, now, I’ll serve this with seasoned black beans and Chipotle Lime Rice. (As much as I’m trying to avoid corn products, I really want to eat this with Sweet Corn Cake, like they serve, in tease portions, in Cali, at El Torito.  I might still have a packaged mix, of Chi’s Chi’s Sweet Corn Cake, that you can buy at Publix.)

I will repeat these enchilada treats with ground beef, ground beef/venison, and chicken, in the future. If I were to take these somewhere, as a potluck contribution, I’d top them differently, for color.  I’d use sliced green onion, green fire roasted chilies, and possibly sliced black olives.

The reason two dishes were planned, is because I’m afraid of the Venison Loin.  The tenderloin is tender enough, for me, to try to eat.  I have this serious “no swallow” rule for many whole meats, with my WLS.  I did taste the sides, of these, with limited meat.. and they are wonderful!  You won’t be disappointed.

These ideas were inspired from the following ‘Zaar Recipes:

 So what should I do with the other shredded venison loin??

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Tonight’s Kitchen Miracle – Enchiladas

I ran into several dilemma’s, that made me wonder if this dish would even be edible.. but after the “Holy Crap, this is good!” I thought I better get it all written down.. (I’ve since heard, “Your enchiladas are divine!” and “This sauce is better than the other one.”)

This dish started two days ago, actually.  I had a roast (beef) with carrots, celery, garlic, and onions, and beef Kitchen Basics stock spend the day in my crock pot.  As I pulled it all out, to serve, I put two frozen venison loin roasts and one frozen venison tenderloin in the remaining stock.  I added two more onions and two bulbs of garlic, halved.  This stewed, on low, until the wee hours of morning, when we were running out the door, to Seminary.

When it cooled, I packed it in a freezer bag and put it into the refrigerator.

Tonight I had one child grate two pounds of jack cheese, and the other shred up the meat.

I had planned to make two different dishes, but that didn’t exactly happen.

With the two different dishes, in the making, at the same time, I took the three quarts of strained stock, jarred, from the crock pot, and put it into a pot.  I followed Celeste’s version of Cream of Something Soup. (I can’t eat any version, in a can.)  I ended up having to season my stock, more, with onion powder, garlic powder, salt and pepper.

I mixed 3/4 cup of flour, 3/4 cup of cream, and 3 eggs in my large measuring cup.  When the stock came to a rolling boil, I added the mixture and cooked it for about 5 minutes.  This soup is a wonderful substitute and I see a lot of it in our future.

In my large skillet, I worked on the Red Enchilada Sauce.  I put 1/4 cup of chili powder, 1 teaspoon of cumin, and 1 Tablespoon of flour into about 5T of olive oil.  I let this bubble to cook the flour for a few minutes and added 2 cups of Kitchen Basics Vegetable Stock and 10 ounces of tomato paste.

At this point, I tasted it and began to worry.

I rescued this sauce with 1/2-1 tsp of dried basil, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp of black pepper, and 1/4 tsp of sea salt.

The sauce was very thick.  The reviews for the first recipe inspiration made me feel that this thick sauce was a better alternative to my traditional enchilada sauce recipe.

I added the meat of about one loin roast (1/2 of what I had, minus the tenderloin,) forgetting, really, that I’d want some sauce to pour over the top.

The meat/sauce mix was very thick, similar to the appearance of BBQ shredded meat that you’d serve on a bun.

I rolled up 14 enchilada’s, with the meat/sauce mix and a small handful of shredded jack cheese.  This filled my large glass Lasagne pan. (Six width-wise, in two rows, and two in the opposite direction, between the two rows.)  I used flour fajita size tortillas.

I covered the whole dish with about 1/2 pound of grated cheese and put it into a 350 degree oven, until melted and bubbly.

I was concerned that the oven would dry out the tortillas, so I mixed up about 1 cup of the cream of something soup, with 1/4 cup of sour cream.  When I removed the enchilada’s from the oven, I poured this mixture over the top.

I topped each serving with shredded lettuce and Pace Picante sauce.

*****

The other dish that I had planned, will have to wait for tomorrow night’s dinner.  I need to pick up a package of corn tortillas.  I took the shredded venison tenderloin and added a 4 ounce can of fire roasted diced chilies.  I am going to layer this, similar to a lasagne, with the cream of something soup, shredded jack cheese, and torn pieces of about 12 corn tortillas.  I will top it the same way I did tonight’s enchiladas, with a mixture of the soup/sour cream and more shredded cheese, and sliced scallions. I’ll bake it, until bubbly, at 350 degrees.

Because most of the prep work is done, now, I’ll serve this with seasoned black beans and Chipotle Lime Rice. (As much as I’m trying to avoid corn products, I really want to eat this with Sweet Corn Cake, like they serve, in tease portions, in Cali, at El Torito.  I might still have a packaged mix, of Chi’s Chi’s Sweet Corn Cake, that you can buy at Publix.)

I will repeat these enchilada treats with ground beef, ground beef/venison, and chicken, in the future. If I were to take these somewhere, as a potluck contribution, I’d top them differently, for color.  I’d use sliced green onion, green fire roasted chilies, and possibly sliced black olives.

The reason two dishes were planned, is because I’m afraid of the Venison Loin.  The tenderloin is tender enough, for me, to try to eat.  I have this serious “no swallow” rule for many whole meats, with my WLS.  I did taste the sides, of these, with limited meat.. and they are wonderful!  You won’t be disappointed.

These ideas were inspired from the following ‘Zaar Recipes:

 So what should I do with the other shredded venison loin??

There are no comments yet. Be the first and leave a response!

Leave a Reply

Wanting to leave an <em>phasis on your comment?

Trackback URL http://fromthecheapseatz.com/2008/11/20/tonights-kitchen-miracle-enchiladas/trackback/
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