Chicken Cottage Pie

Chicken Cottage Pie. Don't you love a meal you can assemble the day before and pop in the oven the next evening for a relaxing dinner? I do! And it's versatile, so if you're out of one thing just add that amount of something you do have. I was out of celery this time, so I just doubled the red bell pepper and added 1/2 teaspoon celery seed to make up for it. 

It's great when you're craving Chicken Pot Pie but don't have the time or energy to make the pastry and rest it in the refrigerator for an hour before rolling it out. Or, if you're like me and this time your craving for mashed potatoes is surpassing your craving for pie crust. 

I do love my comfort food! Even in warm weather, in which case I might just serve the chicken filling over mashed potatoes and forego running the oven.

What are some of your favorite comfort foods? I'd love to know. And I hope you'll give this a try and let me know how you like it.

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Chicken Cottage Pie 

(Makes one 2-quart pie or four 2-cup pies)

The Potato Topping

2 pounds (32 ounces/907 grams) russet potatoes
4 tablespoons (2 ounces/57 grams) unsalted butter, room temperature
1/2 cup (4 fluid ounces/118 ml) milk 
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 cup (2 ounces/57 grams) grated Cheddar

The Chicken Filling

2 tablespoons (1 fluid ounce/30 ml) extra virgin olive oil

1 pound (16 ounces/454 grams) boneless skinless chicken breasts and/or thighs
3/4 teaspoon salt, divided
1/2 teaspoon coarsely ground black pepper, divided
1 tablespoon (0.5 ounce/14 grams) unsalted butter
1/3 cup diced onion
1/3 cup diced celery
1/3 cup diced red bell pepper
2/3 cup diced carrots

8-ounce (227 grams) package mushrooms, halved and sliced

1/4 dip-and-sweep cup (1.25 ounces/35 grams) unbleached all-purpose flour

2 tablespoons (1 fluid ounce/30 ml) brandy or dry sherry

1 1/2 cups (12 fluid ounces/355 ml) lower sodium chicken broth

1/4 cup (2 fluid ounces/59 ml) heavy cream

1/4 cup (2 fluid ounces/59 ml) milk

2 tablespoons (1 fluid ounce/30 ml) dry sherry, optional
1/4 teaspoon dried marjoram
1/4 teaspoon thyme 

3/4 cup fresh or frozen peas

1 Pare the potatoes and rinse and quarter them. Put the potatoes in a 2-quart saucepan and add cold water to cover and 1/2 teaspoon of salt. Bring to a boil and simmer about 20 minutes or until potatoes are tender.

2 In the meantime, prepare the filling. In large skillet,* heat the olive oil and cook the chicken (seasoned with 1/4 teaspoon each salt and pepper) until done. Cool and dice the chicken.

* I used my All-Clad 5112 Stainless 12-Inch Fry Pan (in the first photo), which can go right into the oven. If your skillet can't go into the oven, you can make your pie in a 2-quart baking dish (I sometimes use an 8x8x2-inch Pyrex dish). Or you can make 4 individual pies in small 2-cup baking dishes.

3 While the chicken is cooling, add butter to the same skillet (do not wash that skillet!) and sauté the onion, celery, bell pepper, and carrots for about 5 minutes. Add the mushrooms and 1/4 teaspoon of the salt; sauté for about 5 minutes, until softened and most of the liquid has evaporated. Sprinkle flour over the vegetables and cook, stirring, for a minute or two. Stir in the chicken broth, cream, milk, brandy; cook, stirring constantly, until bubbly and thickened. Season with remaining salt and pepper. Remove from heat. Stir in the chicken and peas. Taste and adjust seasoning. Divide mixture among four 14-ounce ramekins (or put it in one 2-quart/8x8x2-inch baking dish).

4 When potatoes are done, drain completely, cover and set over low heat for half a minute to dry thoroughly. Remove from heat, mash, add butter and continue mashing. Stir in milk, salt, pepper and grated Cheddar. Potatoes will be a bit looser than you would make to serve as mashed potatoes; this makes spreading easier. Smooth the top, then rough it up a bit with a fork; this promotes browning. 

5 Cover and refrigerate until 1 hour before serving time. Preheat oven to 375F/190C/Gas5. Uncover and bake for about 40 to 55 minutes. (You won't need to bake it that long if you're not making it ahead and refrigerating it.) Let stand for 10 minutes before serving.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean 

Tiramisu - A Classic Italian Dessert

Hadn't made tiramisu in a few years, but when a friend asked me to bring a dessert to her Italian-themed dinner, well ... It's my favorite Italian dessert, but I often have to say No to it because so many people make it with raw eggs. Not a problem for many people, but it is for me. So if I am craving tiramisu, I have to make it myself.

It's one of those desserts that never fails to impress because people seem to think it's difficult. But it's really easy (though not what you'd call quick), so I'm going to start making it more often. Sure, cooking the egg yolks is an extra step, but no problem. And I have a number of uses for the egg whites, so they won't go to waste: Angel Food Loaf Cake, Financiers and Visitandines, my Wonderful White Cupcakes (the 6 egg whites will make a double batch).

Sooooo sorry there are no photos this time. Yet. Never in my 15 years of blogging (Yes, I just had my 15th blogiversary this month!), never, have I put up a post without photos! But time got away from me and I wasn't going to be able to do any individual serving photos because I wasn't serving it at home, so ... But I'll be making up a half-recipe soon and will take photos and add them to the post. In the meantime, if you read every word, you'll be able to picture it in your mind. It's pretty!

As you can see now, a week or so later, I've made a half-batch of my recipe and taken photos! Yay, me!

If you've ever made zabaglione or sabayon, it's the same process. But I'll include the step-by-step in the directions below for those who haven't. The store-bought Italian savoiardi ladyfinger cookies are a must. They are crunchy, unlike "regular" ladyfingers that you can make or buy in some grocery stores. Those ladyfingers will get soggy in a tiramisu.

Not finding any locally, I turned to Amazon and found these Italian savoiardi ladyfingers that turned out to be the perfect choice. The package contains 5 individual packages of 12. Their size means that 20 of them make a perfect layer in my Pyrex 13x9x2-inch baking dish, and my recipe calls for 2 layers, leaving 20 cookies for another use, like enjoying with a cup of tea or making a half-recipe.

For the half-recipe, I used this Pyrex 11-cup rectangular storage dish with lid, which took precisely all 20 of my leftover ladyfingers!

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Tiramisu 

(Makes one 13x9x2-inch cake/16 servings)

6 large egg yolks, whites reserved for another use

2 8-ounce (total 16 ounces/454 grams) containers mascarpone 

3 cups (24 fluid ounces/710 ml) double-strength coffee

3 tablespoons (1.5 fluid ounce/44 ml) coffee liqueur, optional

2/3 cup (4.67 ounces/132 grams) sugar

2 tablespoons (1 fluid ounce/30 ml) rum or coffee liqueur, optional

1 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cups (12 fluid ounces/355 ml) heavy whipping cream, very cold

About 40 savoiardi biscuits or ladyfingers (or enough to make 2 layers)*

3 tablespoons unsweetened cocoa powder, divided

* Savoiardi biscuits and ladyfingers come in various sizes, so before you start, see how many it takes to make a layer of them in your 13x9x2 baking dish, if you don't already know. And, double it, of course, because there are two layers.

 

1 Make the day before; it needs to chill for at least 8 hours or so and up to a bit over 24 (my preference). It is easier to separate eggs while they are cold. Break the eggs, putting the whites in a small bowl to store in the refrigerator for another purpose and the yolks in the heatproof bowl you'll be cooking them in. I use the 1.5-quart in this Pyrex mixing bowl set. Cover the bowl and allow the yolks to warm up a bit. Also, bring out the mascarpone and put it in a larger mixing bowl. I use the 2.5-quart Pyrex mixing bowl. Let both items come to room temperature, 30 minutes to not more than 1 hour.

2 In a 1-quart bowl just wide enough to dip horizontally whatever ladyfingers you're using, stir together the double-strength coffee and coffee liqueur. 

Note: Making 3 cups of coffee mixture will leave you with a little left over (cook's treat!), but you'll need to make 3 cups for, well, dipping purposes. It really depends on the shape of your bowl. Measure how much coffee mixture you have left over, and reduce by nearly that amount next time you make it.

 

3 In a 2- to 3-quart saucepan, bring an inch or so of water to a simmer. The water must not be deep enough to touch the bottom of the heatproof glass or stainless bowl you'll be cooking the egg mixture in. 

4 With a whisk or a hand mixer on low speed, beat the yolks just until smooth. Add the sugar and rum or coffee liqueur (if using); whisk until the mixture becomes pale yellow. Place the bowl over the saucepan of gently simmering water. Whisk gently or beat with a hand mixer on low speed until thickened and registering 160 to 175F/71 to 79C on an instant-read thermometer. Remove from heat immediately and whisk in the vanilla extract and salt. Scrape the custard into another bowl (a chilled bowl might be nice!) to help it cool. Continue to cool for 15 minutes or so to room temperature.

5 Stir the mascarpone just a bit. Pour the room temperature egg yolk mixture into the mascarpone; whisk gently just until combined.

6 In a separate chilled bowl (yes, there are 3 mixing bowls involved in this!), whip the cream until it reaches stiff peaks. Add the whipped cream, a third at a time, to mascarpone mixture, folding gently with a silicone spatula so as not to knock the air out of it.

7 Now it's time to assemble. One ladyfinger at a time, form the first layer, giving each ladyfinger a quick horizontal dip in the coffee on both sides (just half a second per side or they will be soggy). Evenly spread on half the mascarpone cream. Smooth the top and sift 1 tablespoon the unsweetened cocoa powder evenly over the cream. Add a second layer of quickly dipped ladyfingers. Top with remaining mascarpone cream. Smooth the top, clean the edge of the dish, and cover the baking dish. Refrigerate for at least 8 hours or overnight, up to 24 hours or so.

8 When ready to serve, sift the remaining cocoa powder evenly on top. This is a rich dessert, so I cut it into 16 squares. When I made the half-batch I cut it into 12 even smaller squares and used this handy set of two small spatulas to serve it. 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean 

Enchilada Casserole - For Now or Later - Homemade Freezer Meals

It was time for Enchilada Casserole, and I thought "Why not make a bigger batch and have four meals out of it?" One for now and three for later. You know, I'm all about streamlining and am never happier than when my freezer is full of homemade freezer meals!

Since I'm usually cooking for two, I freeze two portions in my favorite 3-cup rectangular glass storage containers that are just the right size and shape for two pieces of anything you make in a 13x9x2-inch baking dish and cut into 8 pieces. You might need a different size container for the number of servings that make a meal in your house.

This casserole can be made with ground beef or chopped cooked chicken or whatever you like. For convenience, I used frozen chopped onions and canned green chiles.

I couldn't compromise on the sauce though, and homemade is really not that much trouble. It's a pretty basic and simple sauce that packs a lot of flavor. And you can adjust it however you like. If a canned sauce has too much of something for your taste, you can't do anything about it.

Do you love casseroles? My father did not like casseroles (or chicken or ground beef), so we never had them. I love them! 

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ENCHILADA CASSEROLE

(Makes 8 servings)

The Meat

1 1/2 pounds (24 ounces/680 grams) ground beef (I use organic grassfed 85% lean) 

OR 4 cups chopped cooked chicken, and omit the 3/4 teaspoon salt

1/2 cup chopped onions

3/4 teaspoon salt

1 4-ounce (113 grams) can diced mild green chiles

The Sauce

3 tablespoons (1.5 ounces/43 grams) unsalted butter 

3 tablespoons (27grams) unbleached all-purpose flour

2 teaspoons paprika

1 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon coarsely ground black pepper 

1/4 teaspoon cayenne

1/4 teaspoon oregano

3 tablespoons (2 ounces/57 grams) tomato paste 

3 cups (24 fluid ounces/710 ml) lower sodium chicken broth

The Casserole

12 ounces (340 grams) cheese, shredded (I use half jack and half medium cheddar)

9 6-inch white corn tortillas

4 1/2 teaspoons extra virgin olive oil

1 In large skillet, cook the ground beef, breaking it up and browning it well. Remove the fat from the pan by your favorite means: covering pan with lid and draining it off, tilting the pan and spooning it out with a large metal spoon, or using a turkey baster. Then add the onions and salt, and cook for a few minutes. Then stir in the diced chiles. Remove from the heat. OR cook the onions in a tablespoon of extra virgin olive oil, stir in the chopped chicken and chiles, and set aside.

2 In another skillet or saucepan, melt the butter and blend in the flour, paprika, cumin, salt, pepper, cayenne, and oregano. Cook over low heat, stirring constantly, for 2 to 3 minutes. Whisk in the tomato paste until smooth and fragrant. Whisk in the broth. Bring the sauce to a simmer. When it begins to bubble, continue cooking and stirring for about 10 minutes, until sauce is thickening. Remove from the heat. 

3 Spread 1/3 cup (2.67 fluid ounces/79 ml) of the sauce in a lightly greased 13x9x2-inch baking dish.

4 Heat a griddle (my square griddle can cook 2 tortillas at a time), put 2 little 1/2 teaspoon puddles of oil (about the size of a quarter) on the hot griddle. When oil is hot, lay down the 2 tortillas and cook for about a minute, turning them several times. Repeat to lightly cook all 9 tortillas. Stack them neatly and cut in half. 

5 Dip each tortilla half in the sauce as you assemble the casserole. Place 4 halves with cut edges against the long sides of the baking dish and then 2 halves down the middle. Top the first layer of tortillas with 1/3 of the meat mixture, then 1/3 of the cheese mixture. Make second layer of tortillas, meat, and cheese. For the third layer, tortillas and meat, then pour over the remaining sauce, and top with cheese. 

6 Preheat oven to 350F/180C/Gas4. Bake for about 30 to 35 minutes, or until bubbly and browned. Let stand for 30 minutes before cutting into 8 pieces. Place 2 pieces in each of 4 of my favorite 3-cup lidded Pyrex storage containers. Freeze for up to 3 months. 

7 When ready to serve, remove plastic lid and heat in microwave until heated through. Plate and garnish with sour cream, a squeeze of lime, chopped cilantro, or sliced green onions. Serve with Mexican Rice, Pinto Beans or Refried Beans, and Broccoli Salad.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

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Swedish Meatballs - For Now or Later - Homemade Freezer Meals

Swedish Meatballs is one of our favorite meals, but a bit of a faff for just one or two meals for two; so I added it to my list of favorite recipes to add to my "streamlined cooking" repertoire.

It doesn't take much longer to make a double batch and divide it amongst five 3-cup lidded glass storage dishes, making five—yes, five!—meals for two to pop into the freezer for future busy-day dinners.

I served the first of my freezer stash over rice with a salad on the side. Also great with noodles or mashed potatoes. It's wonderful having homemade food with the convenience of frozen foods!

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Some of my other freezer meals are: Shepherd's Pie, Salisbury Steak, and Stuffed Shells. I'm always trying to think of meals that might freeze well.

Do try it and let me know how you like it. AND please tell me about any meals you make ahead and freeze. I like to have variety in my "frozen food section" at all times. (Ohhh, and I just realized, this is Delightful Repast's 14th blogiversary!)

 

Swedish Meatballs  

(Makes about 70, 10 main-dish servings) 

The Meatballs 

About 4 slices good white or sourdough bread (4 ounces/113 grams) for 1 1/2 packed cups breadcrumbs 
1/2 cup (2 3/4 ounces/80 grams) finely minced onion
1 tablespoon extra virgin olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons coarsely ground black pepper
1/2 teaspoon allspice
2/3 cup (5 1/3 fluid ounces/151 ml) milk
2 large eggs
1 teaspoon Worcestershire sauce
1 pound (16 ounces/454 grams) lean ground beef
1 pound (16 ounces/454 grams) ground pork

The Sauce 

6 tablespoons (3 ounces/85 grams) unsalted butter
6 tablespoons (1 7/8 ounces/53 grams) unbleached all-purpose flour
4 cups (32 fluid ounces/946 ml) lower sodium beef broth
1/2 teaspoon Worcestershire sauce

1 teaspoon dried dill
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper

1/4 teaspoon allspice
1/2 cup (4 fluid ounces/114 ml) heavy cream
Garnish: sour cream and chopped dill 

1 Use food processor to make perfect fresh breadcrumbs. Cut slices of good white or sourdough bread into four to six pieces. You only need to remove the crust if it's coated with seeds. Process until it becomes breadcrumbs. Don't worry about overdoing it; it's pretty foolproof. You should have 1 1/2 cups, fairly firmly packed. Add crumbs to a 3- to 4-quart mixing bowl. 

2 Cut a small piece of onion into a couple of chunks and use the food processor (no need to clean the bowl) to finely mince the onion. Sauté in oil until soft. Add to bowl. 

3 Add salt, pepper, allspice, milk, eggs and Worcestershire sauce to bowl. Mix well. Add ground beef and ground pork, and mix well. Just use one impeccably clean hand to mix, if you like. Put mixture in the refrigerator for at least 2 hours before shaping meatballs.

4 Preheat oven to 400F/200C/Gas6. Using a #60/0.5-ounce/1 tablespoon scoop, scoop out all the meatballs (makes 70) and place them on an 18x13x1-inch half sheet pan (10 rows of 7). Then go back and roll each one into a smooth round ball and place back on the sheet. Bake for 30 about minutes. Meanwhile, make the sauce.

5 In 12-inch skillet, melt butter. Stir in flour, cooking and stirring to make a smooth, browned roux. Don't rush it; get the roux browned. Add beef broth and cook, stirring, until smooth and thickened. Stir in Worcestershire sauce, salt, pepper and cream. If serving immediately, transfer meatballs to sauce and heat on low for 10 minutes.

For freezer meals: Choose your lidded glass storage containers suitable for the number of servings you need. I use five of these 3-cup lidded Pyrex dishes and put 14 meatballs in each. Divide the sauce among the dishes. Put on the lids, cool, chill, then freeze. To serve, get one out of the freezer the night before and put it in the refrigerator to thaw; heat in the microwave (lid removed) or in a small pan on the stove. Plate and garnish with a dollop of sour cream and a sprinkling of dill. 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees at no cost to you by linking to Amazon .com and affiliated sites. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

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New Orleans-Style Beignets

I remember well the first time I had beignets many years ago, breakfasting alone in a charming cafe. One simply does not go to New Orleans for the first time and not have beignets and cafe au lait in the morning. I worked out my own recipe on my return but have never blogged it.

If you've never made beignets (pronounced BEN-yay), you might think it would be difficult or complicated. It is not. It's really quite easy, though I'm not fond of deep-frying. I had intended to fry just half today and half tomorrow, since they are at their best served right away. But I got carried away and cooked them all! Fortunately, Mr Delightful quite likes them reheated briefly in the microwave, so they won't go to waste.

Traditionally, they are quite plain, no spices. But I like a bit of cardamom in them myself, so I listed it as "optional" in the recipe. And they are traditionally paired with cafe au lait or coffee, which I had in New Orleans, but here at home I find they pair beautifully with my black teas.

Nice thing is, the dough rests in the refrigerator overnight or up to 24 hours, then all you have to do in the morning is quickly roll out the dough and cut them, heat up your oil, and get ready to wow your breakfast guests! 

I hope you'll make a batch soon and let me know how you like them.

 

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New Orleans-Style Beignets

(Makes 36)

3 1/3 dip-and-sweep cups (16.66 ounces/472 grams) unbleached all-purpose flour, divided

1/4 cup (1.75 ounces/50 grams sugar

2 teaspoons instant yeast
1 teaspoon salt

3/4 teaspoon cardamom, optional
1/2 cup (4 fluid ounces/118 ml) milk

1/2 cup (4 fluid ounces/118 ml) water
2 tablespoons (1 ounce/28 grams) unsalted butter

1 large egg

1 teaspoon vanilla extract

Oil for frying

Powdered sugar for finishing

1 Make the dough the day before. In a 2- to 2.5-quart bowl, whisk together 2 cups flour, sugar, instant yeast, and salt. In a 2-cup glass measure in the microwave or in a small pan on the stove, heat the milk and water until hot but not boiling. Stir in the butter until it is melted.  With dough whisk or large wooden spoon, stir the liquid and the egg into the flour mixture until thoroughly mixed. Stir for 1 or 2 minutes, then stir in the remaining 1 1/3 cups flour a half at a time to form a soft dough.

2 Cover with lid or plastic wrap and let rest for 1 hour at room temperature until puffy but not necessarily doubled; then gently deflate it right in the bowl, cover, and refrigerate overnight or up to 2 days.  

3 Turn dough out onto lightly floured surface. Roll it into a bit larger than 12-inch square, making it as even as possible, trimming the edges to make a 12-inch square. I use a plastic pizza wheel. Cut the dough into 36 2-inch squares. Let them rest at room temperature while you heat the oil.

4 In a Dutch oven, pour the oil to a depth of 3/4 inch in the pan. Heat the oil on medium-high to 360 to 370F/182 to 187C (takes about 12 minutes on my stove). Line a baking sheet with 2 layers of paper towels. Drop 6 squares into the hot oil. They will sink to the bottom for a few seconds and then rise to the top. Fry for 1 minute, spooning hot oil over them. Use tongs to turn them over. Fry for another minute until puffed and evenly golden. Remove them to a paper towel-lined baking sheet to drain. Check the oil temperature from time to time to be sure it is hot enough.

Note: I use my Thermapen ONE to check the oil temperature.

5 Repeat until all the dough squares are cooked. OR you can freeze dough squares, with parchment paper between layers, to bake at a later date.

6 Just before serving, dust them heavily with powdered sugar if you like to be authentic, or lightly if you're like me and not that fond of lots of sugar. I use just 1/8 cup (0.5 ounce/14 grams) to dust the lot.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees at no cost to you by linking to Amazon .com and affiliated sites. This helps cover some of the costs of running the blog. Thank you for your support.  

Jean

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Enchilada Casserole - Enchilada Cazuela

My Enchilada Casserole came on the heels of a binge of enchilada making. I made multiple batches of cheese enchiladas, chicken enchiladas, shredded beef enchiladas.

 
Then after a break from all that, I found myself craving enchiladas again, but not craving that much work. I mean, it's easy enough to roll a dozen enchiladas, but it can get a bit tedious.

I have a natural inclination to make things that take a lot of time, but I have other things I want to do with my limited time and energy right now, so I sat myself down and gave myself a good talking-to ...

... about streamlining, simplifying, coming up with ways to get the flavors I'm craving with less time and effort. The result, this Enchilada Casserole. Made with ground beef. Carne molida. One step.

And I decided to use a couple of other busy-day timesavers, frozen chopped onions and canned diced green chiles. Of course, you're welcome to chop your own onion and chiles, but remember, I was streamlining! 

I couldn't compromise on the sauce though, and homemade is really not that much trouble. It's a pretty basic and simple sauce that packs a lot of flavor. And you can adjust it however you like. If a canned sauce has too much of something for your taste, you can't do anything about it.

Do you love casseroles?

If you like it, please Pin it and share it!

Enchilada Casserole

(Makes 4 to 6 servings)

The Beef

1 pound (16 ounces/454 grams) ground beef (I use organic grassfed 85% lean)

1/2 cup frozen chopped onions

1/2 teaspoon salt

1/2 to 1 4-ounce (113 grams) can diced mild green chiles

The Sauce

3 tablespoons (1.5 ounces/43 grams) unsalted butter 

3 tablespoons (27grams) unbleached all-purpose flour

2 teaspoons paprika

1 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon coarsely ground black pepper 

1/4 teaspoon cayenne

1/4 teaspoon oregano

3 tablespoons (2 ounces/57 grams) tomato paste 

2 1/2 cups (20 fluid ounces/591 ml) lower sodium beef or chicken broth

The Enchiladas

10 ounces (283 grams) cheese, shredded (I use half jack and half medium cheddar)

9 6-inch white corn tortillas

4 1/2 teaspoons extra virgin olive oil

1 In large skillet, cook the ground beef, breaking it up and browning it well. Remove the fat from the pan by your favorite means: covering pan with lid and draining it off, tilting the pan and spooning it out with a large metal spoon, or using a turkey baster. Then add the onions and salt, and cook for a few minutes. Then stir in the diced chiles. Remove from the heat.

2 In another skillet or wide saucepan, melt the butter and blend in the flour, paprika, cumin, salt, pepper, cayenne, and oregano. Cook over low heat, stirring constantly, for 2 to 3 minutes. Whisk in the tomato paste until smooth and fragrant. Whisk in the broth. Bring the sauce to a simmer. When it begins to bubble, continue cooking and whisking for about 10 minutes, until sauce is thickening. Remove from the heat. 

3 Spread 1/4 cup (2 fluid ounces/59 ml) of the sauce in a lightly greased 11x7x1.5-inch baking dish.

4 Heat a griddle (my square griddle can cook 2 tortillas at a time), put 2 little 1/2 teaspoon puddles of oil (about the size of a quarter) on the hot griddle. When oil is hot, lay down the 2 tortillas and cook for about a minute, turning them several times. Repeat to lightly cook all 9 tortillas. Stack them neatly and cut in half. 

5 Dip each tortilla half in the sauce as you assemble the casserole. Place 4 halves with cut edges against the long sides of the baking dish and then 2 halves down the middle. Top the first layer of tortillas with 1/3 of the meat mixture (about 1 cup), then 1/3 of the cheese mixture. Make second layer of tortillas, meat, and cheese. For the third layer, tortillas and meat, then pour over the remaining sauce, and top with cheese. Cover and refrigerate until an hour before baking time.

6 Preheat oven to 350F/180C/Gas4. Bake for about 45* minutes, or until bubbly. Let stand for 10 minutes before serving. Garnish with sour cream, a squeeze of lime, chopped cilantro, or sliced green onions. Serve with Mexican Rice, Pinto Beans or Refried Beans, and Broccoli Salad.

* If you're baking the enchiladas right after assembling them, just bake them for about 25 minutes, or until bubbly.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

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