Enchilada Casserole

Once again we got a recipe from Buns in my Oven. We have tried to make this recipe for maybe a week. We were going to make it then, BAM, it was 7:30. The next night, I don’t know what happened because I was at a middle school thingy, they ate Kitchen Belle. The next night, I don’t remember what happened there (I WAS at my house), but we didn’t eat it. Then FINALLY we had it and it is AWESOME!!! It is soooo good. We changed it slightly, but if you want the real recipe you can go here, http://www.bunsinmyoven.com/2012/08/14/enchilada-casserole/ . And here’s what we did.

        Enchilada Casserole

½ kilo (1 pound) ground beef or shredded chicken

¼ teaspoon chili powder

¼ teaspoon cumin

6oz cream cheese

¼ cup sour cream

enchilada sauce, 

1 cup shredded cheddar cheese, divided

1 can of corn, drained

1 500ml bag shell noodles

salt and pepper to taste

·         Cook noodles according to package.

·         Meanwhile, brown the beef (you don’t need to do this if using chicken).

·         Add the chili powder, cumin, and cream cheese to the meat and stir. Cook over low heat til’ cheese has melted.

·         In a large bowl, combine the sour cream, enchilada sauce, half of cheese, and corn. Pour the meat mixture into the sour cream mixture and add salt and pepper to taste. Stir to combine.

·         Add the cooked noodles to the other mixture and stir to combine.

·         Pour into a/two casserole dish(es)and top with the remaining cheese.

·         Bake at 180C (350F) for 15 mins or until the cheese has melted

Esquites (Mexican Corn)

This recipe is pretty good even though I didn’t like it much when I first had it. Bu the second time, it was awesome. We had friends over and one of them had to have this recipe. We got it from Buns in my Oven,http://www.bunsinmyoven.com/2012/08/21/esquites/ Here is what we did.

        Esquites (Mexican Corn)

5 ears corn on the cob

¼ cup butter

1 clove garlic, finely minced

1 Tablespoon mayo

1Tablespoon sour cream

juice of ½ lime

 ¼ cup feta, cheddar, Kraft, or whatever 

2 teaspoons chili powder (if using Indonesian chili powder, just a pinch or two)

salt and pepper

·         Slice the corn from the cob and set aside.

·         Heat a large skillet over medium-high heat and add the butter.

·         Once the butter is melted, add the corn to the skillet and stir once.

·         Let corn sit undisturbed for about 5 mins, or til’ corn starts browning on bottom. Stir again and let corn sit til’ it begins popping a bit and is charred.

·         Place corn in a medium bowl and add mayo, sour cream and remaining ingredients. Toss to coat.