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Young Chefs in the Kitchen
Friday Lunch Making Duty
Making a layered enchilada bake with his sister. A little Mexican food does the body good, especially for Friday lunch meals. It's been a family favorite meal for years, but for this day we dropped the meat. in their excitement to make the family lunch meal, they forgot their aprons, but remembered to wash their hands...poof! Good thing! But, they were mighty proud when (as usual), everyone went back for second helpings...ya gotta love that!
Easy Layered Enchilada Bake
Ingredients;
- 1 large onion, chopped (omit if your pantry doesn't have one, or use green onions chopped)
- 2 cups salsa (gotta be medium to hot ~ smile~ add a few fresh chopped tomatoes if desired)
- 1 can black beans (or substitute garbanzo, kidney or whatever you have in your pantry)
- 1 can refried beans
- 8 tortillas, ripped up into pieces (6-8 inch size)
- 4 cups of shredded cheddar cheese (prepare for moaning during this one)
- 1 cup sour cream (or substitute plain yogurt)
- Cumin and Chili powder to taste (spicy or not, up to you)
- Saute onions, add them to a bowl with the beans and spices. Mix all well. If you don't mind crunchy onions though or you're in a hurry, forget the saute and just thrown the onions into the bowl raw (told ya it was easy!).
- Rip the tortillas into bite size pieces. Arrange half on the bottom of a 9x13 inch pan so it makes a "crust".
- Cover with layers of half the bean mix, a layer of sour cream and then a layer of cheese. Repeat again.
- Cover with foil.
- Preheat oven to 350 degrees. Bake covered with the foil for about half an hour, and then remove foil and add another 10 minutes to your timer until the cheese is melted.
- Let it stand a bit before serving. It will be steamy warm, though not boiling hot.
- Freezes well my friend! Make two and think of someone to bless with it.
Grab your sombrero, and savor the flavor.
Oh yummy! Everyone gobbled up second portions...
