Tuesday, December 22, 2009
2 T. olive oil
1/4 cup flour (spooned and leveled)
1 can chicken broth (14.5 ounce)
1 1/2 T. chili powder
1 small canned chipotle chile in adobo, minced, plus 1 tablespoon adobo sauce from can
1 small onion, finely chopped
2 garlic cloves, minced
1 pound lean ground beef
salt & pepper
8 corn tortillas, 6 inch (I used whole wheat)
1 1/2 cups shredded cheddar cheese
1/4 cup chopped cilantro (need on serving day)
Make sauce: In a medium saucepan, heat 1 ½ tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and ¾ cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
Make filling: In a 10-inch nonstick skillet, heat remaining ½ tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
Preheat oven to 350°. (If freezing, don’t place any sauce in baking dish; see To Freeze, below left.) Spoon ¼ cup sauce in bottom of an 8-inch square baking dish. Set aside.
Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping ¼ cup beef mixture and 2 tablespoons cheese; tightly roll up.
Raise oven heat to 450°. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving.
Note: To freeze: Make sauce and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas don’t become soggy). Place sauce in an airtight container. Cover dish with plastic wrap and foil. Label, date, and freeze enchiladas and sauce. Use within 2 months; bake without thawing (see opposite page).
To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450°. Remove foil and plastic wrap from baking dish. Pour sauce over top, and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; bake until lightly browned and bubbly, about 15 minutes. Let cool 10 minutes; serve.
If baking right away: Spoon ¼ cup sauce in the bottom of baking dish; pour the rest over the enchiladas.
Monday, October 26, 2009
Tuesday, October 6, 2009
Here Are Some Basic Group Guidelines:
We meet the first Saturday of the month.
We make one recipe per the number of participants. Each entree should yield 6 servings. This is optimal for most families, to have leftovers or a guest for dinner.
The recipes we chose should be able to be cooked or reheated by one of these ways – grilled, broiled, stove top, crock pot, microwave, and oven.
We email 2 recipes to the meal swap mailing list for the group to vote on.
Please bring prepared meals already frozen to the exchange site.
Bring prepared meals already frozen to the exchange site in a large cooler or clothes basket to carry the food.
Package food in containers that are freezable. Not all our has group has stand alone freezers. So we try to put most things in freezer bags whenever we can. We make sure we label all packages with the month/year, what it is and what it goes with. (Example: 3/08 – package 1. Beef Fajita Meat, 2. Beef Fajita Shells, & 3. Beef Fajita veggies.)
As for distributing recipes for the meal email them to the group organizer and she posts them to our blog.
Meals should only take 2 to 3 hours to prepare and package. We want this to be as stress free as we can.
If someone will be out of town/unavailable for the exchange date, you should arrange an alternate plan with the swap coordinator.