Time for a new month! I love September. The heat lets up a little (at least towards the end of the month) and with the new school year, it feels like a new beginning.
Just an update. Our area got hit pretty hard by Irene. But it could have been a lot worse. We were without power for 2 days but when Isabel came through awhile back, we were without power for over a week. A tree fell through the roof of my daughter’s apartment but fortunately she was here with me when it happened. It will take about a week to repair her place. The only damage to my house was a few missing roof tiles and a large tree that lost a lot of branches.
I am very grateful that my family friends all made it through safely.
Here’s my menu plan for this week:
Bean Enchiladas (recipe below)
Chicken Salad Sandwiches
Fast Food Friday
Grilled Onions and Green Peppers
Barbecued Chicken Breasts
Corn on the Cob
1 can (15 oz) black beans, drained
1 can (11 oz) Mexicorn (whole kernel corn, red and green peppers), undrained
1 can (4.5 oz) chopped green chiles, undrained
2 cups shredded Colby-Monterey Jack cheese
1 can (10 oz) Enchilada sauce
8 flour tortillas (6 to 7 inch)*
Shredded lettuce, chopped tomatoes, chopped avocado, sour cream and salsa, if desired
- 1 Heat oven to 350°F.
- Spray 13×9-inch (3-quart) baking dish with cooking spray.
- In medium bowl, mix black beans, corn, green chiles, 1 cup of the cheese and 1/4 cup of the enchilada sauce.
- Spread 1/2 cup of the enchilada sauce over bottom of baking dish.
- Spoon 1/2 cup bean mixture down center of each tortilla.
- Roll up tortillas; place seam sides down in baking dish.
- Spoon remaining enchilada sauce over enchiladas.
- Sprinkle with remaining 1 cup cheese.
- Spray sheet of foil with cooking spray.
- Cover baking dish with foil, sprayed side down.
- Bake 30 to 35 minutes or until thoroughly heated.
- Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.
Okay, happy cooking!