Chili Cheese Enchiladas
September 8, 2011 in beef
What’s up with the lack of posts around here lately?! Well, I’ve been sick and it was one of those colds where you don’t realize it’s coming, you’re just like, “Wow, I’m tired these days!” and next thing you know it knocks you on your butt and you can’t move your eyeballs without wanting to scream out in pain. Yeah, that was fun.
Yesterday was the first time in over a week that I felt like baking and I was all excited because I had bought a can of pumpkin this past weekend. I made some doughnut batter that took a lot more liquid than I usually put in doughnuts and I thought it was weird since, you know, pumpkin is supposed to have quite a bit of liquid in it. So I turn over the can to see if there was a “manufactured on” date. There wasn’t. But there was a “best by”. Any guesses?
August.
Of 2009.
I bought it last weekend! Uggghhh. Needless to say, I trashed my doughnuts and the rest of the pumpkin. I mean, don’t canned goods last forever, right? Can you imagine how long that can has been around?!
So I made these enchiladas a few weeks back. They don’t contain any pumpkin, especially not expired, nasty pumpkin. My husband says they were almost as good as the last ones I made. The original recipe calls for black beans in the meat mixture but the husband doesn’t like beans. Please add the beans. And then invite me over for dinner.
from Cooking Light
Ingredients
Instructions
- Preheat oven to 350F.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add ground beef and onion; cook until meat is cooked through and drain off any fat. Stir in cumin, oregano, chili powder, and garlic and cook 2 minutes, stirring mixture frequently.
- Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and ½ cup cheddar cheese, stirring until cheese melts.
- Warm tortillas according to package directions. Spread ⅓ cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about ⅓ cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with ½ cup cheddar. Bake at 350F for 20 minutes or until thoroughly heated.
Jeebus christ, 2009 O_O That is…horrifying, to put it mildly. I can’t believe the place didn’t get in new canned pumpkin stock for that long! Either that or they just made a veeeeery big oversight when they restocked. I am so glad none of you ate any of it.
On a more positive more, the enchiladas look delcious and your hubby is crazy for not loving beans. I love beans, you can eat with me ^_^
These look great! We had enchiladas last night too. I think my husband would love the chili flavors. Very manly ;)
come ot boston! we can have these with beans! I hated beans growing up but now love them. Tell hubs to get over it and try some.
and aug 2009… GROSS!
Yeah that pumpkin was canned in the 90′s fo sho! LOL Okay maybe not- but gross!
Bummer about the pumpkin but the enchiladas look great! I’m currently on a mission to convert my bean-hating husband over from the dark side.
Hope you are feeling better and nothing worse then buying products OOD ugh. MMM these sound so good.
Aw how sad that you had to make them beanless! You are too nice to him ;-)
i love enchiladas because no matter what you stick in them, they’re always yummy (thank you, cheese!). hope you’re feeling better!
I’ve been totally wanting enchiladas since your last ones, now I am going to have to go to the store and get the stuff to have them for dinner tomorrow night! Total yum on these (major ick on the pumpkin!)
Wow! That’s ridiculous about the pumpkin.
However, these enchiladas looks fabulous. Another great dinner idea :).
Forget the boys! We’ll have a girls night enchilada fest with beans and everything.
When my grandmother moved in with my parents, I had to clean out the pantry…. It was horrifying. There were things that were half my age expired. Jello boxes with logos I had been around to remember, and mystery cans with no identification other than a thick layer of dust.
THEY ATE OUT OF THAT PANTRY. ew.
Unless the pumpkin smelled off, I totally would have went ahead and used it! I’m a risk taker. ;) The enchiladas sound and look terrific! That’s one of my fave meals.
Totally want these for dinner! They look so good!