Over A Cup: Karen’s enchiladas
Just yesterday I received a nice letter from Karen Pruitt, a former Craig resident who now lives in Michigan. She sent four recipes that she said they like “really well.”
Since I have just gotten Karen’s recipes, I haven’t had time to try them yet, but they sound wonderful. Burritos, enchiladas and other spicy casseroles are favorites of lots of readers, and I’ll bet they will like Karen’s enchiladas, too.
To make the sauce for the casserole, you will need: 1 1/2 cups chopped onions, some olive oil, two cans (4 cups) tomatoes, two cans (16 ounces) tomato sauce, two cloves garlic (minced), 2 to 3 teaspoons chopped canned green chilies, 1 tablespoon chili powder and 2 teaspoons sugar.
To make the filling, you will need: 3/4 pound ground beef, 1 teaspoon salt, 1 small clove garlic (minced), 1/2 cup chopped onion, 3 tablespoons ripe olives (sliced) and 2 teaspoons chili powder.
To complete the recipe, you will need: 1 1/2 cups shredded cheese and some corn tortillas.
Preheat the oven to 350 degrees. You will need a large cake pan. I’m going to use a 9-by-13 pan.
To make the sauce: Cook the chopped onions in the olive oil. Next add the tomatoes, tomato sauce, garlic, green chilies, chili powder and sugar. Simmer for 30 minutes.
To make the filling: Cook the hamburger and garlic, and then add the salt, onion, ripe olives and chili powder.
Heat the tortillas in a little olive oil to soften them. Fill each tortilla with 2 tablespoons of the filling, 1 tablespoon of cheese and a little sauce. Roll them up and place them in a large cake pan. Cover with the remaining sauce, followed with the remaining cheese. Bake at 350 degrees for 20 minutes.
I love a casserole dish like this because you can add or subtract ingredients to make it your own. For example, you could use hot chilies if you prefer a spicy taste.
Sugar-free pineapple pie
I don’t include as many low sugar recipes in this column as I should. Lots of readers are restricted as to the amount of sugar they’re supposed to have. Karen also sent this recipe.
To make the pie, you will need: one (20-ounce) can crushed pineapple with no sugar added, one large box sugar-free vanilla pudding or two small boxes, 1 1/2 cups sour cream and one graham cracker crust.
Put the undrained pineapple in a bowl. Add the pudding and mix well. Add sour cream and mix until well-blended. Pour into the graham cracker crust and let set in the refrigerator for one hour.
I’ll have family here next weekend for branding, so I’m going to try this pie recipe then.
It’s always a treat to find letters (and recipes) from readers in the mail. It’s great to hear from all of you by phone, too. Getting to meet people is the best part of my “Over a Cup of Coffee” column. Thanks for the letter and recipes, Karen.
If you have recipes you’d like to share, please send them to P.O. Box 415, Craig, CO 81626 or call me at 970-824-8809. I’m still looking for meatloaf recipes.
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