Creamy Beef Enchilades Recipe

 I am not sure where I got this recipe. I found it in my to be tried file. Here are the ingredients you will need: 3 pounds chuck roast ( cooked and shredded), 1 onion chopped, 1 small can of diced green chilis, 2 cans of beef broth, 1 can of water, 1 fajita packet, and 1 aujus packet. You will need to put all of these items except for the green chilis into the crock pot and cook on low until done. When the meat is cooked shred it and add the chilis and onions. You will have to dig them out of the juice.

 For the sauce you will need tomato sauce, enchilada mix, and 1 cup of heavy whipping cream. I doubled everything except the cream. Prepare the sauce according to the directions. Once it is done then add the cream.
To assemble the enchiladas you will lay out the tortilla, put the meat in the middle of sprinkle some cheese and add about 1 tablespoon of sauce. Roll them up. Place them into a sprayed pan that has about 1/2 cup of sauce on the bottom. When the pan is full cover with sauce and cheese. Bake in a 350 degree oven and bake for 20 minutes.

This dish can be frozen. Reheating instructions are as follows. Frozen 350 degrees for 45 minutes and thawed 350 degrees for 20 minutes.
This made a lot of enchiladas. For use it made 2 9x13 pans and 1 8x8 pan. There was still some meat mixture left over that I also froze. We liked this recipe and was another way to make enchiladas. I hope you give it a try.

Chicken and Cheese Noodle Bake

 This recipe I received from my mom. She got it from a magazine called Taste of Home. The ingredients you will need are the following. 1 pkg.(16 oz.) spaghetti, broken
2 medium onions, chopped          1 medium green pepper, chopped ( I used a yellow pepper)
1 medium sweet red pepper, chopped          1/2 cup butter, cubed
6 tablespoons all-purpose flour                   2 cups milk
4 cups cubed cooked chicken                     1 cup (8 oz. ) sour cream  (I forgot this)
1 can condensed cream of chicken and mushroom soup, undiluted ( I used both as chicken)
1 can condensed cream of mushroom coup, undiluted  (I used chicken)
1/2 teaspoon celery salt                                 1/2 teaspoon black pepper
2 cups shredded mozzarella cheese                 1 cup shredded cheddar cheese

Because my chicken wasn't pre cooked I had to cook it. I cubed it first and then cooked it. As you can see I was chopping my pepper.
Cook spaghetti according to package directions. Meanwhile, sauté the onions and peppers in butter in a Dutch oven until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken, soups, sour cream, celery salt and pepper.
Drain spaghetti; add to sauce mixture and toss to coat. Transfer to two greased 11x7 baking dishes. Sprinkle with cheeses. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degree oven for 20 minutes. Uncover and bake for 5-10 minutes longer or until bubbly.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degree for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly.

This is what it looks like when it is done. I forgot to cover it the first time. It still came out tasting good even though I forgot the sour cream. I even bought the sour cream to use but it just slipped my mind. I hope you give this a try. As you can see you can change it up and even forget something and it still taste great.
Until next time enjoy your day.

O'Brion's Irish Dish Recipe

 I got this recipe years ago. I bought a little booklet that said they paid $ 30.00 a week for groceries. In that booklet was this recipe. I don't remember the name of the booklet. For this recipe you will need 1 package of Italian sausage, cut-up
4-6 large potatoes peeled and cut up
1 large onion chopped and 1 large green pepper chopped.
Throw all the ingredients into a 9x13 baking dish and bake at 350 degrees for 40-45 minutes or until done. You can stretch by adding more of any of the ingredients.

 This is a fast a simple dish. I have frozen potatoes before in this dish and that works great. I do add Tony Chachere's Original Creole Seasoning because this is a bland dish.

I served it with peas. Everyone loves this dish. I hope you give it a try. Until next time enjoy your day.

Slow Cooker Stuff Peppers Recipe

 This recipe I got a YouTube channel called Homestead Tessie. She got it from a cookbook called The big book of fix it and forget page 270.
Above you will see what is needed to fix this recipe.
1 pound of ground beef browned. 3/4 cup chopped onions cooked with the ground beef.
2 cups cooked rice. 4-6 green peppers. 8 oz. of tomato sauce. 1/4 cup beef broth and 1 tablespoon of Worchester sauce. As you can see I didn't use green peppers, these peppers were on sale. I also used a precooked rice that also was on sale.
Brown your beef and onions. In a separate bowl added your cooked rice and mix with the beef mixture. Core out your peppers and then rinse them off. Fill the peppers with the beef/rice mixture.. Place them into the slow cooker. Mix the tomato sauce, beef broth, and Worchester sauce together. Pour over the peppers. Cook on low 5-7 hours.

I almost forgot to take a picture when they were done. We had a salad with this. This was okay but needs more flavor. I would also recommend that you only cook them for 5 hours. The peppers were too soft and we didn't eat them. We like a little crunch. Otherwise we liked it. I will be playing around with this recipe. Let me know what you think and if you changed it up comment below.
Until next time enjoy your day.