Enchiladas

Enchilada Filling

2 Chicken Breasts 1 Ranch Steak 1 can Diced Tomatoes 1 packet Taco Bell Taco Seasoning 1 tsp Chile Powder 1/2 tsp Cumin 1/2 tsp Smoked Paprika Vegetable Stock 2cups Presoaked Beans (Pinto) 1 can Black Beans (optional) 1 can Cream of Chicken Soup From: Made up as I go.

-Presoak Beans the night before -Early in the day of the meal, start a crock pot on high heat -Put everything in this list in the crock pot, and use enough veg stock to cover everything. Allow to simmer for the day. -Check doneness of beans about 2 hours before dinner is served. If they are still a bit al dente take out the meats and pour all the fluid and beans into a pot. Add veg stock if needed and boil the beans until they become tender. -Preheat Oven to 425 -Shred Chicken. Combine with some of the mixture from the beans (by the time they were done, the fluids were very reduced to a syrupy texture) and a fair amount of cheese. Stir in the can of Cream of Chicken soup. This should result in a fairly stiff mixture of all these ingredients. Should not be watery or very loose. -Dice beef. Combine with some of the mixture from the beans, and a fair amount of Cheese. Add in some black beans for extra flavor.

Enchilada Assembly

Recipe Enchilada Fillings, Beef and Chicken 2 large cans Enchilada sauce, Red or Green LOTS Cheese, Mozzarella and Cheddar 30ct bag Tortillas 2 Glass Baking Dishes From: Various sources

-Pour some Enchilada sauce in the two glass baking dishes, making a thin layer in the bottom. -Pour more on a dish -With clean hands, rub enchilada sauce from the dish into each tortilla, back and front as you go: -Fill each moist tortilla with some filling. Roll it up and place it seam side down in the dish. -Continue this until the mixture is gone. I used a smaller dish for beef enchiladas, and a larger dish that I filled completely with chicken enchiladas. -pour more enchilada sauce on the enchiladas, until they are almost completely submerged in it. -Cover generously with cheese. -Bake until heated through and cheese is bubbly. Makes good leftovers.

Slats Night: Steaks

Steaks

As Necessary Butter for Skillet 1/2 lb Sirloin Steak (two of them for four people) To Taste Salt and Pepper 1/4 tsp Ground Mustard From: Slats

-Lightly coat a seasoned cast iron skillet with butter and heat it in the oven at 500F. Let it remain in the oven while you prepare the steaks. -Season the steaks with salt and pepper to taste, on both sides. -Sprinkle both sides with the ground mustard -Place the steaks on the skillet, and set the oven to broil. - Cook for about 3 minutes a side. - Remove steaks and allow them to rest for ten minutes on the skillet

French fries ( for steak)

4 Idaho Potatoes To Taste Seasoned Salt To Taste Olive Oil From: Slats

- Cut Potatoes into a shape resembling a french fry. - Lay them out on a large cookie sheet and spray with olive oil and sprinkle with seasoned salt - Bake them in the oven at 500F (while the skillet is heating from making the steaks) - Continue to cook them on the bottom rack while the steaks broil on the top rack. - When the steaks are removed to rest, continue cooking the potatoes until they look golden brown. You can switch the oven from broil to 500F baking. -If the potatoes are not golden brown by the time the steaks are ready to serve, set them right under the broiler to help them along.