Highdesert Stamper – Artistic Inkspirations

See this LUCIOUS RED RIBBON.…isn’t it PRETTY!!!! It’s just ONE of the new Satin ribbon colors you can get in your very own BUNDLE OF RIBBONS!!

Get 3 yds ea of all 10 colors for $22. Shipping $3.00 USA ;   All ribbons are wrapped in a RIBBON wrap to prevent creasing.

I don’t know how many of you make enchiladas, but out here in New Mexico we make several different kinds, depending on the type of chili we may have on hand. For years I have made what is called “Green Chili Chicken Enchiladas” which are FLAT layered enchiladas with a CREAM sauce.  Well this last week, we were hungry for Enchiladas but I didn’t have any chicken in the freezer and I didn’t feel like making rolled “red chili” enchiladas.  I had ground beef, so I figured why not.. make the same recipe with the beef , some pinto beans and the cream sauce.  I added some sliced black olives on top (since I’ve seen them done like this when normally using flour tortillas. But I use white corn tortillas.  Here is a pick of my pan of enchiladas after my “little bird” came home from work and had some. She told me .. they weren’t any good and I’d have to throw them out.. that I couldn’t have any… (We tell each other that when we don’t want anyone else eating them). Recipe follows picture.  Of course, they wouldn’t be as good if you didn’t use our locally fresh roasted GREEN CHILI. It just has that nice smokey taste. I usually get a couple of bushels of the green chili in the fall when the “chili comes in”.. and bag it up and freeze it. So this is one of the last bags in the freezer.. (  As you see by the picture, they weren’t  “set up good” yet….. my little bird was  hungry and couldn’t wait!!

Green Chili Beef Enchiladas

Recipe: Green Chili Beef Enchiladas

15 white corn totillas (heat in a warm skillet to make pliable)

2 cans cream of chicken/mushroom soup, 1 can evaporated milk, 1 c water

(mix the soup, milk, water tog in a large pot to heat through)

1 lg chopped onion

2 cloves garlic chopped

1 lb ground beef

2 c. cooked pinto beans

1 lg bag (about 12 large roasted chilis) peeled and seeded, chopped

2-3 c grated sharp cheddar cheese

1- 8 oz can sliced black olives

Saute the beef, onions, garlic in a skillet. Add S&P to taste

Stir this into the pot of cream sauce. (I found this is a quicker and easier method for me since I have trouble lifting things, and spreading all these dishes of ingred. out to ladle into the pan!!  Add cooked pinto beans to sauce mix.

Take a 9×13 baking dish. Spray bottom with some cooking spray (or oil with veg. oil to prevent tortillas from sticking)

Reserve about 2 handfuls of cheddar for top.

Lay 6 tortillas over the bottom and up the sides.

Laddel enough of the meat and sauce mix to cover the layer.

Top with 1/2 of remaining cheddar

Repeat another layer, tortillas, sauce, cheese

Top with 3 tortillas across the length of the top, sprinkle on reserved cheddar cheese, and top with sliced olives.

Bake 30-40 min (til bubbly) in a 350 deg. oven.

Let set about 20 min to “set up”. They’re easier to slice up this way.

The next day they’re even better… if there are any left!!  Enjoy!!

Here is the comment number for the Blog candy winner…..

Here are your random numbers:

5

Timestamp: 2010-02-20 06:45:41 UTC

Number 5 was SUSAN from Canada.

Susan, please contact me with your address and I will get your Chipboard book kit out to you.

Thank you all who participated in the BLOG candy questionaire. I will offer more BLOG CANDY giveaways later this spring.