Preheat oven to 425
Enchilada sauce:
1 1/2 tablespoon of olive oil
1/2 tablespoon of flour
2 tablespoons of chili powder
1 cup of low sodium chicken stock
6 oz can of tomato paste
1/2 teaspoon of oregano
1/2 teaspoon of cumin
dash of salt
In a saucepan put together the oil and flour and cook on medium heat for about a minute. Stirring constantly. add chili powder and cook another 30 seconds. add remaining ingredients and bring to boil. reduce to low heat and cook for 15 min.
When your beef is browned and drained add your enchilada sauce.
Now onto the cornbread topping
2 cups of corn meal
1 cup of milk
1 egg
3 tablespoons of sugar
1/4 cup of olive oil
4 teaspoons of baking powder
1 small can of dice green chilies
Mix all ingredients in a sauce pan over medium heat and cook for about 10 minutes. stirring frequently. mixture should be thickened.
Now spoon onto beef mixture and put in oven for 20 minutes. Remove from oven and sprinkle cheese on top, not much. put back in oven for 10 min.
Enjoy! I add some salsa to the top. It's so good! That was my dinner last night and lunch today. Yum!
Michelle
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5 comments:
Yumm this looks good! I'm lazy could I just use canned enchilada sauce? Ha!
Lol! You totally could, but this sauce would probably taste better :)
Ohhh. This looks so good! And I'm glad I've got the canned option too. ;)
YUMMO! Looks delicious! Cooking Light has a chicken tamale casserole that is also really good (and super easy). http://www.myrecipes.com/recipe/chicken-tamale-casserole-10000001854020/
We love Mexican and this sounds very good. I might even make it though it would take a bit of time.
I looked at your prior post. I love the damask but the last pattern is very nice and elegant as well. The damask is so graceful and fun that I think it gets my vote. (It also looks more you!)
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