Tuesday, May 29, 2007

Scary Movie Nite!

This picture was taken on April 27 . mr. roshbosh, the Cusak, Mo and I had our first Scary Movie night in the new place. (Scary Movie night has become a bit of a tradition for the four of us - we met a lot more frequently when Mo was in Dallas but since she's now in San Antonio (blah!) we can't get together as much.)

The sofa was delivered that day so we thought we would break it in with a movie and enchiladas! It was the first real meal that I cooked in the kitchen. The oven gave off a funny smell while the enchiladas were cooking but no one died. On the menu - enchiladas, spanish rice, refried beans, avocado-tomato salad, and a cold Chardonnay - for dessert - baked graham cracker crust with grilled pineapple and honey whipped cream.

The movie was so bad there just aren't words...

Anyway, Mo really liked the enchiladas and asked for the recipe (that's her plate above)...here it is Mo! Enjoy!

Bhula Enchiladas (perfected by my mother and my sheester and moi)
*2 cans will feed 4-6 people

1-2 cans enchilada sauce
1-2 cans vegetarian refried beans
1 packet taco seasoning
3/4 cup milk
1 medium block medium sharp cheddar cheese (sometimes I add Monterrey jack cheese as well)
1/2 cup white onions (if preferred inside the enchiladas)
1/2 cup green onions (for garnish)
1/4 cup cilantro (for garnish)
12-24 extra thin corn tortillas

it's all in the filling...
warm 1 -2 cans of refried beans on stove on medium heat
as the beans warm, add 1 pack taco seasoning (I like Taco Bell's) to 3/4 cup milk and mix
add the milk mixture to the beans
continue to stir
removed from stove as bubble start to form
set aside to cool
extra thin corn tortillas...
you can heat them one of two ways:
individually on the stove if you plan on heating them in the microwave
wetting 2 paper towels, wrapping the stack of tortillas in them, and heating in the microwave for 60 seconds.
assembling the enchiladas...
take an oven-safe casserole dish
add enchilada sauce - just enough to coat the bottom
take a plate - add sauce - just enough to dip and coat a corn tortilla (this will be your assembly plate)
coat a tortilla in the sauce on both sides
at a tablespoon of beans (more or less for taste)
at a tablespoon of cheese (more or less for taste)
add white onions (if preferred)
roll tightly! and add to casserole dish
continue until dish is full

once you have filled the casserole dish, add remaining enchilada sauce (make sure each enchilada is coated), sprinkle cheese on top and add green onion garnish

bake for 400 degrees until cheese starts to bubble - about 30 minutes

remove from oven - add cilantro before serving

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