Next time, if there is a next time, I will buy a different enchilada sauce. Hy-Vee brand was not as good as El Paso. And I would buy an extra tub of sour cream to top so we would have some to top them with. Oh and more cheese. But I love cheese. And at the request of my husband I would serve it with chips and salsa - I had spent the past 5 days eating nachos for lunch so all the chips were gone:-)
Now, a question for all of you would make your own beans (dried). What is the easiest way to cook them? And do you have any good pinto bean recipes to share?
ugh, sorry the enchiladas didn't work out for you! i've never had a ton of success with them, either. although, you might be onto something with the 'more cheese' idea - what can't be helped by adding more cheese?!
ReplyDeleteas for beans, i make our own refried beans. they're definitely different than the store-bought kind (which i honestly still really like), but they're good!
soak beans for 8 hours or overnight. then to cook them, cover them with fresh water (about 3x as much water as beans - eyeball it) and bring to a boil. once they reach a rolling boil, turn down to simmer and leave for an hour. (if youu don't have time to soak them overnight, quick soak them by doing TWO rounds of boil-simmer-for-an-hour rather than just one.)
then i heat up some lard (bacon grease works awesome for this) in a cast iron skillet - over medium/med high. you could use a different kind of cooking oil if you don't have lard on hand, but lard is high heat-stable and tastes awesome, so i'd recommend it! brown some minced onion and garlic, then add the beans to the oil. fry them until they get crispy and brown on the outside. once fried, add to a food processor with some of the cooking liquid from the beans (more or less depending on the consistency you want).
once they're all mashed up, add salt to taste. you can also season them with chili powder, garlic powder, onion powder, cumin, fresh cilantro, etc. whatever tastes good!
these freeze super well, so i'd recommend making a bunch and freezing them in meal-sized amounts.
(also, don't season them while you have a stuffy nose - they will turn out so salty they're inedible. don't ask me how i know this.)