But..... I found crockpot enchiladas on Pinterest. I have my own version as I never follow a recipe. That can be good and can be bad. But when you grow up in a jungle far from a grocery store, you either make a recipe with the substitutions you have on hand or you go without.
So since it's Mexican night and we even have leftover tortilla shells from the last time we made them (they freeze well), I'm whipping up some crockpot enchiladas.
First, take your meat. Is there a rule that enchiladas must only use chicken? Anyway, I didn't. I used hamburger. Put it in your crockpot (this is a trial) on high. I'm going to find out how this works. I added taco seasoning (the recipe calls for about 3 tsp) and 1 cup water. Leave it this way till noon. The original recipe used chicken breast and shredded it at noon.
Homemade taco seasoning is 1 part chili powder, 1 part cumin, 1 part garlic powder, and 1 part onion powder and 1/4 to 1/2 part crushed red pepper. Use 2 T per 2 lbs of meat. It was worth it to me to get the spices that I don't have because I use them in my other homemade seasonings as well.
Meanwhile, I also made my sour cream. I'll have to let you know how it works. I don't think I would use homemade sourcream on top of my taco, but in a casserole it works fine.
And last, I made my enchilada sauce.
Then add 8 oz of tomato sauce. Let it simmer for awhile. It will keep thickening up for awhile.
It was so yummy, even though it was a bit overcooked.
Making the most of today,