Making the Mexican grade

Well, its been awhile since I’ve posted anything…  but I made enchiladas this week that even my husband couldn’t criticize!  So- my husband grew up eating Mexican food in Southern California- the REAL Mexican food.  Oh, and his dad had a Mexican nanny growing up that was very close with the family.  So DH (dear husband) also grew up eating her authentic Mexican food.  Needless to say, when it comes to Mexican food, DH is hard to please.  And I don’t cook it very often- because I know it just won’t compare to Nana’s.  However, I decided to try a Mexican meal that was outside our normal burritos…  I made elk enchiladas, Mexican rice, refried beans and homemade guacamole.  DH’s comment was “This is just like eating at a Mexican restaurant, only better!”  I’VE MADE IT!!  I might even be brave enough to try other Mexican dishes… MAYBE!!  So, here are my recipes for Elk Enchiladas and Easy Mexican rice!

Elk Enchiladas

1 lb ground elk or ground beef

1 small onion, chopped

1 poblano pepper, seeded and chopped

1 anaheim pepper seeded and chopped

1 tsp garlic powder (more or less to taste)

1 tsp salt (more or less to taste)

2 cans enchilada sauce

8-10 flour tortillas

Oil for frying tortillas (I used coconut oil, but olive or veggie oil would work too)

Cheddar cheese

Preheat oven to 350-375.  Brown meat with onions, add peppers and sauté until onions and peppers are soft.  Turn off heat.  Heat oil in a separate pan.  Fry tortillas until just golden brown on both sides.  Fill fried tortillas with meat mixture and small amount of cheese, roll and place seam side down in a 9x13 pan.  Once all the tortillas are filled, rolled and in pan, top with enchilada sauce, leftover meat and cheese.  Bake 20-25 minutes, until hot and bubbling.   

Easy Mexican Rice

3 Tbs veggie oil (I used olive oil)

1 cup long grain white rice

2 1/2 cups chicken broth

1 (4oz) can tomato sauce (I didn't have tom. sauce, so I used a can of tom. paste diluted with water)

1-2 cans Rotel (I canned my own version of Rotel this summer, so I used a pint sized jar)

1 1/2 tsp salt

chili powder (to taste)

cumin powder (to taste)

Cheese- monterey jack or cheddar

Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, Rotel, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.

Enjoy! :)