From Funnel cakes to Corn dogs a how to of our favorite dishes.
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1 white or yellow onion, chopped.1 fresh jalepeno chopped
Garlic cloves ( I used a couple peices,)
2 small cans diced/chopped green chilies
1 large can beans (about 30oz)
1 can creamy cheese soup ( I used campbells, )
1lb bag shredded monterey jack cheese
Two larger cans red enchilada sauce (It was about 40oz total)
White corn tortillas(or whatever you prefer)
Meat of your choice. (I used ground beef this time and have used chicken which I shredded, both are good you will need about 1lb ground beef and 3 -4 chicken breasts if you use chicken.)
You will also need a little butter/margerine.
Onion powder, cumin, paprika, cayenne, salt & pepper
So first, chop the jalepeno, garlic onion and saute in a pan using butter, set aside.
Cook and season meat to your liking ( I actually added about a half of a chopped onion to the meat also and salt and pepper, if you use ground beef drain the fat after cooking.) Set aside.
Cook beans in a small pot and add 1/4 a 40oz can of enchilada sauce, also add 1 can chopped green chilies. I added a little salt/pepper. Cook until warm and ingredients are blended.
In a separate small pot cook creamy cheesy soup ( pour milk into cheese soup can and fill 1/2 way) then add milk and 1/2a 40oz can of enchilda sauce. Add 1 can chopped green chilies) Stir, and add half of the sauteed onion/jalepeno, garlic mixture. Also add cayenne, paprika, cumin, and onion powder, to taste. Simmer on low-med heat until bubbling, and stir every few minutes.
Grease a baking pan (butter or cooking spray) Add a little cheese-enchilada sauce mixture just to coat bottom of pan, a very thin layer. Tear up about 8 - 10 tortillas enough to cover the bottom layer of baking pan. Then add a layer of cheese. After layer the beans (use all) add a little enchilada cheese sauce mixture and gently spread. Add another layer of cheese, then add the meat. Add the rest of the sauteed onion//garlic / jalepeno mixture. Add a few dtirring spoonfuls of enchilda cheese sauce, then tear up another 8-10 tortillas and layer evenly. Top with enchilada cheese sauce mixture and ha the remaining 1/4 red enchilada sauce. Then add another layer of cheese. Bake 10-35 minutes at 350,depending on if you cook it right away, or refrigerate until you want to cook/eat it. I made this one in advance)
I meant to add bake 10-35 minutes or until hot, cheese is melted and slightly bubbly. Sorry Im doing this Via my phone so its kind of a pain LOL.