Gigi’s Easy Enchiladas with Simple Salsa and Chile Con Queso

This is my final week participating in the Meal Maker Challenge, sponsored by H-E-B and ConAgra Foods. It’s been a blast, and I’m closing out my challenge with the first recipe I ever developed myself – Gigi’s Enchiladas. You’ll learn a recipe for Simple Salsa, too, that you can use as a dip or in the enchiladas, as well as a recipe for Chile Con Queso. 3, 3, 3 recipes in one! More on that in a second.

But first, the winner of our final giveaway of a MealMaker $50 Prize Pack is…Liz from Belle, Bean and a Chicago Dog! Congrats, Liz. Email me your mailing address so we can get your prize to you! Thank you to EVERYONE who has entered the giveaways each week.

This week I used several ConAgra products and some additional H-E-B products to make this meal. Did you know that a lot of H-E-B stores make fresh tortillas daily? They are yummy. I used those, as well as ConAgra’s whole tomatoes and Wolf Chili with no beans. I also used Hill Country Fare’s enchilada sauce and diced green chiles.

There is no reason to buy expensive jarred salsa when it’s so easy to make your own. And the fresh taste of homemade salsa canot be beat!

What’s really great about my enchilada recipe is that you can make them in advance. Got 30 minutes in the morning? Make them, place them in the baking pan, cover and refrigerate til you’re ready to bake. Want to have them for a future  night? Bake them tonight, and refrigerate for a day or two…or freeze them! They keep REALLY well. They’re also really versatile – substitute chicken for the beef. Add black beans or corn. Get creative.

• 2 14 oz cans Hunt’s diced tomatoes, drained, reserving the juice 
• 1 small red onion, roughly chopped 
• 1  serrano chili  (this is optional)
• 1 garlic clove, roughly chopped
• Juice of 2 limes
• 1/2 cup chopped cilantro leaf
• kosher salt
• freshly cracked black pepper
• extra virgin olive oil, for drizzling 

Directions

1. To make salsa, pulse all the ingredients, except the tomato juice, in a food processor.
2. Add the reserved tomato juice if the salsa is too thick.

3. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.

Chile Con Queso (recipe adapted from Kraft Foods.com)

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Tagged as: mexican food