Cooking an actual dinner for the weekend is hard for a working momma. What? It is. Tonight I made these green chile enchiladas and they were pretty dang tasty. And easy.
Easy and tasty. It’s my new motto for dinners. Enjoy.
1 lb. lean ground beef
1 – 8 oz pkg cream cheese
1 – small can green chiles
2 – cans green enchilada sauce
1 – cup shredded cheese (your choice)
8 – flour tortillas
Brown ground beef, drain grease. Add green chilies and cream cheese, stir until melted. Microwave flour tortillas, just long enough to make bendable. Scoop cheesy meat mixture into center of tortillas and fold envelope-style around meat. Grease 9×13 glass dish, place enchiladas seam side down. Pour both cans of green enchilada sauce on top. Sprinkle on 1 cup of shredded cheese. Bake in preheated 350º oven for 20 minutes. Enjoy.
So, my full intentions for this category was to take pictures of the recipe as it was being made (as a how-to) and then have a photo of the finished product. This is how that turned out…
At least the cake was a success.
Mom’s Banana Cake
2 cups flour
1/2 cup applesauce (one individual size container)
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 tsp vanilla (or a capful, whichever you prefer)
1 and 1/3 cups sugar
1/2 cup sour milk (add 1 tsp white vinegar to the bottom of 1/2 cup, then fill with milk), I sorta ran out of vinegar so I made the cake with 1/2 cup of fat free milk — tasted yummy!
1 cup mashed bananas
Mix all ingredients well. Pour into a greased 9×13″ pan and bake in a preheated 350º oven for 25-30 minutes. Or, until toothpick comes out clean.
When cake is still warm, spread with canned cream cheese (or sour cream) icing.
Closest to meat I’m gonna get on Friday during lent…
Two bean and cheese burritos smothered in Texas Pete’s Buffalo Wing Sauce.