American-Style Enchiladas Recipe. Make today and freeze it!

In General Farm News on February 17, 2010 at 1:57 pm

If you are getting a little stir crazy, and looking forward to spring and new things, this might be the perfect recipe for you.  We suggest making it with products from our farm: sausage, beef and eggs  – all in stock and ready to go and then making it ahead and freezing it for a quick meal when you are at wits end and out of options.  It is a forgiving recipe to follow for a busy mom cooking, and family friendly dish.  We really like this recipe – it is easy and thrifty and very delicious.

American Style Enchiladas Recipe from Farm Journal

Thin pancakes (recipe follows)
1 pound Wells Tavern Farm Ground Beef
1 pound bulk Wells Tavern Farm Pork Sausage
1 cup chopped onion
1/2 cup chopped green pepper
2 cloves minced garlic
1 2/3 Tablespoon chili powder
1 teaspoon salt
1 (10 ounce) package frozen spinach, cooked, drained and chopped
1 (29 ounce) jar or 2 (15 ounce) spaghetti sauce
1 (8 ounce) can tomato sauce
1 cup water
1 Tablespoon chili powder
2 cups shredded cheddar cheese

Prepare thin pancakes.
Brown ground beef and pork sausage in large skillet. Pour off all but one Tablesepoon fat.  Add onion, green pepper, garlic, 1 2/3 Tblsp. chili powder and salt. Simmer for 10 minutes.  Add spinach; mix well. Let cool.

Combine spaghetti sauce, tomato sauce, water and 1 Tblsp chili powder: set aside.

Spoon scant 1/4 cup meat mixture across center of each pancake. Fold sides over about 1/2 inch. starting at end closest to you, roll up each pancake. Place in two 13 by 9 by 2 baking dishes. Pour half of the sauce over the rolled pancakes in each baking dish. Top each iwth half the shredded cheese.

Bake in 325 degree oven thirty minutes or until hot and bubbly. Makes 15 servings 9according to recipe: reality is less)

Note: Prepared Enchiladas can be frozen. To reheat: Bake in 375 degree oven 45 minutes or until hot.

Thin Pancakes Recipe for Enchiladas

6 Wells Tavern Farm Fresh Chicken Eggs, well beaten
3 cups milk (we use our own from our Jersey cows)
2 cups sifted flour
3/4 teaspoon salt

Combine eggs and milk in bowl. Add flour and salt; beat until smooth. Pour about 1/4 cup batter into hot greased 6 to 7 inch skillet. tilting so that batter covers surface 9much like making a crepe).  Batter can also be soread  into 6 inch rounds on greased griddle. Turn pancakes when the surface looks dry (much like crepe making, again). Pancakes can be stacked while remaining pancakes are being baked.  Makes 30.  (enough for one enchilada recipe, above)


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