Lamb-chiladas

My friends have relentlessly reminded me for the past few weeks that May is fast approaching. *Sigh. For me, this means that my life as I know it is about to take a huge turn. For others, it means that Cinco de Mayo is almost here! We took note of this and created a recipe that will help you celebrate with great food. *This recipe makes 20 enchiladas. It can easily be halved if you are not cooking for a hungry crowd. Ingredients: 1lb ground lamb 20 corn tortillas 1 half small onion (coarsely chopped) 1 bell pepper (coarsely chopped - any color of bell pepper will do) 1 clove of garlic (minced) 3 fresh jalapenos (seeds removed and finely chopped) 3 green onions (chopped) 1 can of sweet corn 1 cup of tomato juice (not pictured) 1 can of diced tomatoes (can be substituted for fresh stewed tomatoes) 1 can Campbell's Fiesta Nacho Cheese 3 cups (minimum) of shredded mexican blend and mild cheddar cheese 1 tsp ground comino 1 tsp ground cumin 1 tsp steak seasonin

Begin by mixing the Fiesta Nacho Cheese, diced tomatoes, and tomato juice in a large bowl.

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Carefully dip each tortilla in the sauce. Once the tortilla is covered, set it aside.

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Stacking them on a plate works well because it allows the tortillas to absorb the moisture and flavor. This not only makes them taste better, but makes them easier to bend when rolling. Corn tortillas are known to break apart during the rolling process.

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Once each tortilla has been coated with the sauce, combine the green onion and can of sweet corn (drain off the juice first). For the time being, set this mixture to the side.

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Now, it's time to get the ground lamb cooking. In a skillet, combine the ground lamb, garlic, and seasonings. As is the case with beef, cook until the meat is a nice brown color. Remove the cooked ground lamb and set aside on a plate with paper towels. This will help drain off the excess fat.

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Once the browned ground lamb has been set aside, cook the onion, bell pepper, and jalapeno until soft. The onions should be translucent, but not browned. Once this is done, stir them and the browned lamb into the bowl of other stuff. This will be the filling for the enchiladas.

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Now the fun (a.k.a. messy part) begins! Take a soaked tortilla in your left hand (opposite if you're left handed), and sprinkle cheese across the center in a vertical pattern. Next, take a large spoonful of enchilada filler and place it on top of the cheese. Carefully roll the outer edges of the corn tortilla towards the center. Place the enchilada in an ungreased pan, seam down. One down, 19 more to go! *As a side note, it's easiest to use a pan that has a glass/oven safe lid.

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Once all of the tortillas have been rolled, sprinkle the remaining cheese on top. Cover, and bake for 30 minutes at 375 degrees. When the timer goes off, remove from the oven and allow the enchiladas to cool for a few minutes before serving. Trust me. The impatient people in your life will thank you for saving them from a burned mouth.

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Who can resist queso deliciousness? Besides, it keeps everyone happy.

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