Well, in that case, I suggest you drop your drawers, shit and fall back in it.

And I really suggest that, too.

Dinny
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They have half a meat case full up with these bad boys. A buck a pound I will throw a couple more in the freezer for later.

Doing the chicken crock pot stuffing covered pie thing again tonight. Dinner is already in the crock pot.

May have to run and buy a few more pounds of cod. Fish night kicked ass

I think I can see a meatloaf in the near future too.
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what do you all season your slow cooked corned beef with?

here we do brown sugar, brown vinegar, bay leaf, garlic. sometimes i add veggies, but it's served with mashed potato, sour cream, and gravy :-)
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I'm doing my enchilada lasagna at wife's request.
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Sorry, I don't have any fresh mint for a garnish.:-):-)


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Go on, I'm listening....
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Heh. It’s basically my invention borne out of sucking at rolling enchiladas.

I layer corn tortillas, beef, enchilada sauce, and cheese. As many layers as I can fit or till I run out of something.
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so stacked enchiladas?
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I thought the same thing :-)

I think he should mesh both Italian and Mexican cuisines together. Incorporate a nice Béchamel sauce into the dish.
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now I want totchos.
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Apparently this is a common thing, even the name.

I mentioned to a co-worker that I was reheating "enchiladas, but layered instead of rolled". Her exact response was "I do that too, and call it enchilada lasagna"
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Enchilasagna?
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You won't like it, but I'm not a big fan of most yellow cheeses, and I'm trying this time around with ricotta. It should be close to queso fresco, without the tang.
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I guess. But if someone said to me "stacked enchiladas," I think I'd think they were rolled enchiladas stacked. :-)

I realize it's not "my invention" but I'd never seen it done. So to me, it was my invention.

In any case, it's a shit ton easier than making traditional enchiladas.
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there's a couple of places around here that have them on the menu, so I wouldn't know them by any other name.



https://www.cookscountry.com/recipes...ken-enchiladas
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