Sunday, August 9, 2015

Slice and Dice Sunday- an Enchilada Story

Wash, wash, wash, chop, chop, chop. Cut, cut, cut, munch, munch, munch. It's been a slicing and dicing day in our household since I actually had a burst of energy. Knife went to carrot, lettuce, tomato and even watermelon. 

Perhaps I should say "knives," instead of knife, as my original one but the dust whilst carrot-chopping. 

Whoops. Thankfully I have many reinforcements at my beck and call that were able to help. 

Lunch and snacks were made for the next day. 

(In case you're wondering, the black and gray things are chia seeds.)

Next up was a delicious dinner in the oven. Since we had company over I decided to try my hand at another enchilada casserole. Having made it before, I remembered the basics of what I needed. Ground beef, enchilada sauce, onions, corn, black beans and of course good ol' tortillas!

I quickly began to piece everything together. 
Sauce and tortilla pieces (I used beef enchilada sauce and corn tortillas):

Then the (red) onions and beef:

Then I threw in beans and corn:

And I kept layering until I was finished. I them threw on some shredded cheese and covered with foil and placed the pie in the oven. 

Baked it for about 25 minutes and after that, I took off the foil and threw on more cheese, and baked for about another 5 minutes, and ended up with this:

It was a tad messy to scoop out and onto the plate, but very tasty! We tossed some fresh tomatoes, avocado and sour cream and very quickly devoured it. And my picky kids ate it as well!

This pie will definitely be consumed again, once this heat wave passes. 

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