3 ingredient tomato sauce.
By: AEM
Not only is this tomato sauce the easiest I've ever made it is also one of the best I've tasted. Must be the butter. I feel like it's worth sharing.
1 28 ounce can tomatoes, with their juices
5 tablespoons butter
1 yellow onion, cut in half (you don't even have to peel this!)
Throw it all in a pan over medium heat until it starts to boil. Turn it down to low and let simmer for about 45 min. Discard the onion, season with salt and pepper to taste and you're done.
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10/21/10
Enchiladas for the masses.
by: AEM
My mom has taught me a lot about a lot of things. She raised 5 kids, 3 of which were large boys who ate 62 meals a day during their junior high and high school years. This meant 2 full carts at the grocery store every week (i pushed one, she pushed the other) and then to Costco to pack the volkswagon bus full on most weekends. There was a lot of food and therefore a lot of food prep. On most nights I would help her in the kitchen as she cranked out meal after meal for our large, hungry family while we listened to "The Big Chill" soundtrack. Yes we would. Somehow it helped.
Even though the food wasn't fancy--how could it be when you have FIVE kids and a full time job?--it always hit the spot. I like to think it was during those years that I picked up some strong skills in the kitchen as well as a ton of interest about food and cooking. For that, I am super thankful. And so is my husband.
A few things I'm not especially thankful for that I picked up from her gene pool? A healthy addiction to any kind of chip and a strong weakness for coconut cake.
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Mom's Chicken Enchiladas:
flour tortillas
cooked, shredded chicken
lots of jack cheese, grated
1 can diced green chiles
sour cream
chicken stock (or milk will work here)
2 small cans cream of chicken soup
cilantro (you can totally skip this if you have no love for cilantro)
In a big bowl mix the soup, a couple big scoops of sour cream and either the stock or milk. Add chiles and cilantro. The consistency should be kinda thick and soupy. You should be able to pour this b/c you it will go over the enchiladas at the end. If yours is too thick just add some stock or milk to thin it out. Stuff each tortilla with some cheese and chicken and roll up enchilada-style and put in a big glass casserole dish. Pour the soup mixture over the top (the more the better!) and sprinkle some cheese on top too. Cover with foil and bake at 350 until a little brown on top and bubbly, about 30-45 min. Take foil off during the last few minutes.
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