First things first. Please don’t stop looking at this blog because of this gross picture. It’s obvious that I have a lot to learn about food photography, and believe me, it’s on my to-do list.
Also, I am in New York at Holly’s house and tomorrow morning I am taking a train with BC to New York City and I can’t remember the last time I was this excited about going somewhere.
Not to sound dramatic, but I’ve pretty much been dreaming of going to NYC my whole life.
I have a long list of places I want to eat and only two days to hit them all…so wish me luck.
Now about the enchiladas. They were really easy and really good. It was fun to try a different spin on the traditional beef enchiladas that we usually eat.
1 medium onion
1 lb. lean ground beef
1 (16 oz.) container sour cream
1 (10 oz.) can hot enchilada sauce
1 (10 oz.) can mild enchilada sauce
1 cup frozen white corn
12 corn tortillas
sharp cheddar cheese, shredded
*Brown ground beef with onion. Add sour cream and corn. Mix well while heating over medium heat. Add half the can of hot enchilada sauce. Stir to combine. Warm up tortillas. Spoon some meat mixture into each tortilla. Top with a little cheese. Roll up and place in a 9×13 pan. When the pan is full, mix the remaining enchilada sauces and pour over top. Cover with cheese. Bake at 350 for 30 minutes.