Easy Baked Enchiladas

Baked Enchiladas

This easy recipe was put together with left over chicken and steak that I had lying around.
You can use ground beef, shrimp anything you fancy...

Ingredients

• 8 small tortillas
• Chicken / Steak - chopped
• Cheese (I like a good Mozza)
• Roma Tomatoes
• onions - diced
• Green onion
• clilantro (I stress, use fresh!)
• Lime juice
• Peppers ( I like Jalapeno and  Serrano peppers) - diced
• Garlic - Crushed or chopped fine

Preparation

Homemade salsa:

Mix tomatoes and onions in bowl. Season with Cilantro, lime juice, garlic, peppers and salt.
*Note... I have not given exact measurements, you basically go with the flow. If you like it hotter add more peppers...
Start with 2-3 tomatoes, add as much onion as you like with it.

Spray baking dish with PAM.
Take tortilla and microwave for 10 seconds to make it easier to work with.
Add your meat, cheese and a couple of spoonfuls of your salsa.
Wrap enough so the ends overlap and place in dish, with seam down.
Top with more cheese, this is where I used the Kraft Habanaro Heat or Tex-Mex cheese.
     (Actually, Kraft has 3 different types of Mexican cheese that would work nicely with this)

Bake covered at 325 degrees for 20 minutes.
Take foil off and broil until cheese on top browns slightly.

Take out of oven and top with chopped tomato, green onion, and more cilantro.

 Serve sour cream, more salsa, and what ever hot sauce you prefer!
Add some guacamole and chips on the side.



 

Cabbage Rolls - Exactly how Baba made them!

Holubchi

This recipe WAS actually passed down from our Baba & Chocha.
We remember the days that they would complain about the cost of cabbage and potatoes (when they made Perogies as well).

This recipe has to be the easiest recipe to make. It does not contain any ground beef.
To us... A real Ukrainian Cabbage Roll DOES NOT contain ground beef!

This recipe will make around 120 cabbage rolls, you can adjust the portions by the amount of rice and cabbage you buy. 

When I make them, I usually make quite a bit, so I break it down into stages.
One night, cook bacon and onions.
Second night, separate cabbage leaves
Third night, cook rice and roll

Ingredients:

• 2 - 3 Cabbage heads - Try to find the smaller heads, the larger heads give you tougher leaves
• 1 pkg Bacon - diced (I buy the no-name brand since you are using all the meat and grease)
• 1 large Onion - diced
• 4 cans of Tomato Soup - ( I like Campbells)
• Tin foil pans - (Easy cleanup at the end)
• Salt and pepper to taste

Preparation:

 As stated above I do this in stages. Makes is much easier and less time consuming.

Bacon & Onions

Put bacon in freezer to harden it up, it makes it easier to dice the bacon up.

Cook the bacon in a large soup pot, prevents splatters all over.

Once bacon is cooked empty ALL into a bowl and set aside.
    - Yes I said ALL, meaning ALL the bacon and ALL the grease.
      That is what gives it so much flavor! Well, that is what Baba said...

Add the diced onions to the pot and cook. Put aside in bowl once done.

Cabbage

Take cabbage out of freezer the day before and let thaw.
Squeeze as much water out as possible. Cabbage heads should feel soft and mushy.

Take a cookie sheet and place paper towel on bottom. Begin by peeling leaves and laying on cookie sheet. Continue placing paper towel between each layer.

Making Cabbage Rolls

Cook the rice and add rest of the ingredients to the bowl. Add the pepper and salt as needed. I don't add salt as the bacon has lots, but I do put pepper in.
You will have to warm the bacon up in microwave or on the stove, so you can pour it over rice and get it mixed in well.

Take the cabbage leaf and trim the spine off, face the leaf so the top is facing you. (Not where it was torn off the head).
Add your rice mixture onto the leaf, and roll like a wonton. Roll tight. Tuck in sides and trim off the remaining. You don't want to use all of the leaf, just enough to roll the cabbage once around. That's it.

Add the cabbage to a greased pan. (Spray with PAM)
At the end of each layer, cover with tomato soup.

  

 Once complete, cover with foil and bake in oven at 325 for about 2-3 hours. Until cabbage is fork tender.