Friday Night Enchiladas

Today is BLUE Monday. Sally from SmilingSally hosts it on Mondays. Be sure to go to her blog to see all the other participants posting on BLUEs today. Enjoy and oh..don't forget to leave a comment so everyone will know you've been there.

On Friday I read Shelia's post on her enchiladas. She posted her tempting pictures and instructions to make them. I knew immediately thats what Marc and I were having that night.

See the lovely BLUE on the Campbell's chicken broth and the Bush's Best black beans labels.

As I was paying for the ingredients the young cashier lady commented on the number of people buying ingredients for tacos that day. I said I was making enchiladas. She said "I make them them from scratch because my boyfriend is from Texas and he knows how to make them". I only had to think a second when I replied "thats neat, well my enchiladas recipe is from a friend of mine who lives in Texas". I loved saying that...and its something I couldn't have said a year ago.

So for the Enchiladas recipe and Shelia's pictures visit her blog at Notesongs.
I served them on a round plate with wonderful Mexicany colours and can you see the BLUE rings in it? There are lighter and darker BLUES.

I made the Pico de Gallo Shelia said taste yum with it as well as the guacamole.

This is how I made the Pico de Gallo.
3 cups diced grape tomatoes
3/4 cup finely diced sweet white onions
1/4 cup chopped fresh coriander/cilantra (I LOVE the lovely fragrance and taste of coriander)
2 tbsp lime juice
1 tbsp green salsa
1/4 cup salt

I just combined all the ingredients in a bowl, covered it with plastic wrap and intothe fridge to cool and let the flavours mingle. Its just delish with the enchiladas.

I was going to serve it with refried beans but when I flipped to the back of the can I found a recipe for Restaurant Style Refried Bean soup. NOW thats what I wanted to do. It was so delicious and easy to make. I was going to do my own thing and add some of the

Black Beans to the soup but didn't. Its not necessary but next time I'll try it.

Restaurant Style Refried Bean Soup

1 can refried beans

2 cups chicken stock

1 jar Old El Paso Thick & Chunky Salsa (I have to say I used 1/2 jar and wouldn't care for more salsa taste in it)

Combine all in a saucepan and stir to just boiling. Reduce heat, cover and allow to cook for 15 minutes on low heat. Thats it...all done! Serve with a dallop of sour cream. The two of us ate it and there is a good 3rd person's portion or serve it from cups and you'll easily have 4 servings.

Because its winter in this country and timing isn't right I couldn't pick up the little shortcakes to serve strawberries and whip cream with. So instead we had strawberries sweetened with sugar and allowed to sit so there was nice juice. We served that over vanilla ice-cream and it was delish.

Thank you Shelia! I LOVED your recipe.

It was soooo yummy... go ahead

now check out the recipe and have some of your own.

Enjoy the rest of the BLUE Monday participants.

Judi xoxo