Enchiladas

I like to cook (obviously).  But it's also nice when somebody cooks for you.  One of my wife's signature dishes is enchiladas.  So I usually either request that, or chicken pot pie, when she's going to cook for us.  She decided to make a little twist on the traditional chicken enchilada recipe.  And here's how she did it:

She browned off ground beef with diced onions, garlic, cumin, and chili powder.  Then she added corn and diced green chiles to that.

Take soft flour tortillas and spread refried beans inside them, and top with your ground beef/corn/chiles mixture.  Wrap that all up and place them side-by-side in a large baking dish.

Mix together enchilada sauce with cream of mushroom soup.  Pour that over everything, and then top with a fair amount of shredded Cheddar cheese.  We like to add black olives as well.

Then bake everything until it is heated through.  You have already cooked the beef -- so you're just getting everything else melted and married together.

It sort of looks like one big casserole; but you can easily divide out your individual enchiladas.  We usually serve two together.

I like to top this with cilantro, green onions, sour cream, and hot sauce.  The corn and green chiles really add a lot to the beef & bean filling.  You'll get a real richness from the cream of mushroom soup and the cheese.  And the onion, cilantro, and hot sauce will help balance everything out.

Yum!  Thanks honey!