T his linky party is the perfect place to show off your creativity! Share your blog posts, for a chance to be featured next month! WELCOME to the August 2022 " You're the Star " Blog Hop! Before we continue onto the Linky party I wanted to share from my blog: Keep cool during these last few weeks of summer with my delicious 3-Ingredient No Churn Ice Cream ! ___________________________ WELCOME to HOME feature week of the August 2022 " You're the STAR " blog hop! Meet your HOME week Hosts This week is HOME feature week Swing by the Home Hosts' Blogs: Bev from Eclectic Red Barn Cindy from Mom, the Lunch Lady Niki from Life as a LEO Wife This is a month long Linky party featuring YOU! There will be 4 different features each week and 4 different feature categories. Just to be clear - this is NOT a themed party - you may link up ANY family-friendly blog posts any day of each month. The "theme" occurs in our weekly features:
Spicy authentic enchilada sauce is the star in this cheese filled indulgent meal.
We never ate Mexican food growing up. There only spices my dad likes is pretty much salt and pepper. So anything that required more spices than that never made it to our table . When I moved to Houston with my ex husband, I got to experience authentic Mexican food and I instantly fell in love. Not being a fan of ground beef, I gravitated toward cheese enchiladas, or chicken enchiladas.
I've been in the cheesy spicy kinda mood lately. So I decided to make a dish I hadn't made in years, Cheese Enchiladas. I have to say I could live on cheese enchiladas, for the rest of my life, LOL. The sauce is so simple to make and is bursting with Mexican flavors. AND who can resist melty cheese? A match made in heaven!
Enchilada Sauce
2 Tbs oil (I used an avocado/coconut blend)
1/4 C flour
3 Tbs chili powder
1 tsp cumin
1 tsp cumin
1/2 tsp dehydrated onion
pinch cayenne pepper powder
1/4 tsp oregano
1/4 tsp garlic powder
pinch cayenne pepper powder
1/4 tsp oregano
1/4 tsp garlic powder
1/4 tsp sea salt
1/4 tsp black pepper
2 C chicken stock
In a sauce pot heat the oil over medium heat. Add in the flour, mix to combine and cook for 1-2 minutes. Add in the remaining seasonings, mixing until clumpy but combined. Slowly whisk in the chicken stock, until mixture is smooth. Cook for 10 minutes, until sauce has thickened.
8-10 small flour tortillas
2 1/2 C of sharp cheddar, shredded
1 C Colby jack cheese, shredded
red enchilada sauce
In a large baking dish, ladle enough enchilada sauce to cover the bottom of the dish. Take your tortilla and spread a bit of enchilada sauce onto it (some people like to dip their tortillas into the sauce, but I find it too messy). Take a big handful of Cheddar cheese and place it in the center of the tortilla. Fold over the 2 sides, so they cover the cheese and each other. Place seem side down into baking dish. Repeat with remaining tortillas. Ladle remaining enchilada sauce over stuffed tortillas and sprinkle with Colby jack cheese. Cover with foil and bake at 375, for 25 mins, until cheese is melted through. Uncover and bake for 10 minutes. Let sit 10 mins before serving.
In a sauce pot heat the oil over medium heat. Add in the flour, mix to combine and cook for 1-2 minutes. Add in the remaining seasonings, mixing until clumpy but combined. Slowly whisk in the chicken stock, until mixture is smooth. Cook for 10 minutes, until sauce has thickened.
Cheese Enchiladas
8-10 small flour tortillas
2 1/2 C of sharp cheddar, shredded
1 C Colby jack cheese, shredded
red enchilada sauce
In a large baking dish, ladle enough enchilada sauce to cover the bottom of the dish. Take your tortilla and spread a bit of enchilada sauce onto it (some people like to dip their tortillas into the sauce, but I find it too messy). Take a big handful of Cheddar cheese and place it in the center of the tortilla. Fold over the 2 sides, so they cover the cheese and each other. Place seem side down into baking dish. Repeat with remaining tortillas. Ladle remaining enchilada sauce over stuffed tortillas and sprinkle with Colby jack cheese. Cover with foil and bake at 375, for 25 mins, until cheese is melted through. Uncover and bake for 10 minutes. Let sit 10 mins before serving.
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