Monday, May 19, 2014

Picky Palate's Reed's Beef Enchilada Bake

Here is an easy weeknight dinner that is filling and pleases just about everyone, but it is not my favorite.  Whether it is the canned soup taste, or the lack of real enchilada taste, this just didn't hit the spot for me.  Luckily, everyone else liked this :).  Everyone gave it an 8 except for me, and I gave it a 6.  Picky Palate had this in her cookbook, and I changed it a little to meet our needs.  Each serving, and there were 10 servings, had 395 calories.  Here's what I did:

3/4 lb chorizo, cooked
1 t cumin
salt and pepper to taste
1/4 t garlic salt
15 oz enchilada sauce
14.5 oz diced tomatoes
1 can cream of chicken soup
1 can cheddar cheese soup
about 30 olives, chopped
12 corn tortillas
2 c shredded cheddar cheese
1 can corn, drained and rinsed

Preheat the oven to 350 and spray a 9x13 pan with cooking spray.  Heat the chorizo and spices together, then add in the enchilada sauce, tomatoes, and soups and olives and corn and stir to combine.  Tear up the tortillas, then add them to the pot.  Transfer it all to a baking dish and top with the cheddar cheese.  Bake for 25-30 minutes.

As you can see, we served ours with avocado and tomato.

1 comment:

  1. I do not like cheddar cheese soup, have never liked it. With both cans of soup, I am not sure if it would be really good. Why add the soup? Love mom