Peanut butter and chocolate are the showstoppers in this yummy sweet and salty monster munch snack mix perfect for Halloween entertaining!
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Happy Halloween, friend! I love Halloween. It’s so much fun even as an adult to decorate the house, dress up and make some spooktacular treats! That’s why I’m sharing one of my favorite Halloween goodies – Monster Munch Snack Mix.
I love making this with the kids and putting it out at our Halloween parties and events. It’s always loved by kids and adults alike and I’m always left with an empty bowl. I also make it and package it in cello bags as a treat for my son’s classmates and teachers at school.
Making Monster Munch Snack Mix
If you have kids, I highly recommend getting them involved. Kids love to help with cooking and since there is no actual cooking involved, this is a really fun activity. All you’re going to do is pour everything in a bowl and toss together. Even your toddler can help with that. I love doing this with our kids as part of our Ultimate Fall Bucket List.
This recipe calls for a mix of sweet and salty ingredients and really centers around peanut butter and chocolate flavors. It includes both Reese’s peanut butter cups and Reese’s pieces. It also includes Chex Muddy Buddies. I have found that Muddy Buddies can be hard to source at times. Sometimes my store has them and sometimes they don’t. Thank God for Amazon Pantry! I’ve included a link on Amazon in case you can’t find it at your store.
In a large bowl, combine all ingredients and toss well.
Serve in a bowl or wrap as individual treats.
I hope you enjoyed this Monster Munch Snack Mix. Be sure to check in for the next post for some cute Monster Halloween gift tags. These are super fun for packaging your monster munch snack mix. Also, try another fun fall activity like listening to a Halloween Music Playlist!
Pioneer Woman’s Baked Ziti is a meat lover’s dream. Two kinds of meat and triple cheese make this the ultimate Italian-American comfort food.
This post is a sponsored post, meaning I have collaborated with Pioneer Woman in return for financial compensation and free products for testing purposes. This post also contains affiliate links. Should you make a purchase through a link I provide I may receive a small percentage at no cost to you.
Baked Ziti is one of our favorite dishes. It’s the ultimate in Italian-American comfort food. If you like the way lasagna is baked, you’ll love baked ziti. It’s similar, but without the tediousness of layering pasta. Served casserole style, it’s filled with zesty tomato sauce, Italian sausage and gooey cheesy goodness.
Today, I’m going to share Pioneer Woman’s recipe for baked ziti. This was the first time I’ve tried it and it was yummy!!! Ree girl, this was awesome!
The Pioneer Woman
If you’ve never heard of the Pioneer Woman, I pity you just a tad. Ree Drummond is a famous blogger who shares her life on a ranch in Oklahoma. On her blog, she cooks up some good ole’ eats that anyone can cook. These days she also has her own show on The Food Network. I love her down to earth writing style that makes you feel like her best friend. Be sure to follow her blog…after mine, of course!
Making Baked Ziti
Traditionally ziti uses ziti pasta which resembles small tubes, but I’ve also used penne pasta in a pinch and found it works just as well. In Italy it’s ziti al forno, which translates exactly to “baked ziti.”
I received a complimentary jar of the Rustic Bolognese sauce. It’s very tasty and reminds me of a homemade sauce, minus the hassle! I grew up on Prego. Over the years, I’ve used all kinds of sauces. I highly recommend trying Pioneer Woman’s new line of Italian pasta sauces which now come in the following varieties:
Italian Sausage & Peppers
In the past, I’ve used a different recipe for baked ziti, but after today, I’m switching. This is a meat lovers dream! It calls for a pound of ground beef and a pound of Italian sausage! I’ve written the recipe to use ground Italian sausage because it is readily available to me at my store. If you can’t find it, you can always use regular link Italian sausage. I recommend cutting the casing lengthwise with a knife and then peeling off for easy removal. Then brown, like normal.
Meanwhile, heat oil in large skillet on medium heat. Add onions and garlic; cook 3-5 minutes or until crisp-tender, stirring frequently
Crumble sausage, then ground beef into skillet with cooked vegetables. Cook until ground meats are evenly browned, stirring occasionally. Remove from heat.
Mix egg, ricotta, and parmesan until blended
Drain pasta and spoon into a large bowl. Add pasta sauce mixture and ricotta mixture; mix lightly. Spoon into 13×9-inch baking pan sprayed with cooking spray; top with mozzarella.
Bake 20 mins or until heated through
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Pin now for later! Also, don’t forget to subscribe so you can get great recipes delivered right to your inbox! If you’re looking for more comfort food, you absolutely need to try my Shrimp & Crawfish Étouffée and my Rich Fudgy Scratch Brownies. Thanks for reading!
Dessert is easier than ever with the super easy, no-fuss, 3-ingredient cake mix cherry cobbler.
There is nothing quite as lovely as a homemade dessert. But after cooking dinner, I’m not always in the mood for getting back in the kitchen for dessert. Certainly, you can make dessert in advance, but busy days don’t always allow for that! Thats why I love this cake mix cherry cobbler!
This cobbler is pretty famous in my family. My sister-in-law has been making it for nearly two decades and it is always a favorite of ours. Lots of request it in lieu of cake for our birthdays.
Prep in Less Than 10 Minutes
This dessert is super easy to make. Ready for the best part? It takes just 3 ingredients! All you’re going to use is cherry pie filling, a ordinary box of cake mix, and a stick of cold butter.
I’ve been asked several times in the past if you can use other pie fillings. Absolutely! I’ve done this with blackberry, apple, and peach. Its always amazing and wonderful. So by all means, switch it up!
Serving & Storing
Cake mix cherry cobbler is best served warm. You can always serve it with ice cream if you desire. Frankly, I love this recipe for entertaining too. It’s such an easy thing to pop in the oven when you are busy getting ready and it’s always a crowd pleaser.
I’ve found it doesn’t need to be refrigerated. However, if you are looking to preserve the freshness a few extra days, I’d certainly recommend putting it into the fridge with a cover. In fact, I’d recommend always covering it.
You’ve found a yummy, savory, super easy appetizer and snack. Try this three ingredient Italian Cracker Snack Mix.
Have I got one of the easiest recipes for you. Like so easy that there isn’t even any actual cooking involved. Can I get a Hallelujah?
I love this recipe because there are only three ingredients involved. I love to whip this up for a salty, savory snack. This is great for parties and get togethers. They’re great for guests to munch on while other food is coming. Additionally, I love making this and wrapping it up in cello bags for neighbors, teachers, and other people as a simple gift or in a gift basket with other goodies.
Making Italian Cracker Snack Mix
So as I mentioned, this is just three ingredients: olive oil, an italian season ing / dressing spice packet, and crackers. However, I do love to add a forth ingredient: crushed red pepper flakes. I like mine to have a little bit of spice, but that is totally up to you.
I’ve tried it with both regular saltines and mini ones and I have to tell you – the mini saltines win hands down. They are so good!
I’ve seen some versions call for a full cup of olive oil, but honestly I think it makes the crackers too greasy. I recommend starting with a half cup. You’ll gently stir and fold the crackers into the oil-spice mixture. The crackers should be fully coated. You can always add more oil if you feel its too dry. I recommend storing it in an air tight container overnight to let the spices fully meld. I find it is freshest in the air tight container for up to two weeks. By the way, you can also try this recipe with a Ranch seasoning packet.
Try this fun 18th century colonial cornbread recipe with your kids this Fourth of July. Hoecakes: a Revolutionary War recipe.
I thought I’d do something a little interesting and different here on My Beautiful Mess. Since July 4th is upon us, I thought I’d share a simple recipe for hoecakes: a Revolutionary War recipe. This Independence Day, why not try something our founding fathers used to eat.
What Are Hoecakes
American Southerners were the first to create this cornbread patty. Honestly, I’m not entirely sure how to describe it. I did a lot of research before trying this recipe a few times. Hoecakes resemble pancakes, but they aren’t. At best, they might qualify as a distant cousin. Pancakes are soft and fluffy and made with flour. Hoecakes are denser, tougher, and to me, almost seem like a hybrid between pancakes and corn tortillas.
A Quick History
In England in the 1600’s, a hoe was the name of what we now know as a griddle. Back then, it was common to bake cakes on griddles. In fact, cooking was very different back then. Food was cooked by a fireplace, specifically on the hearth. Cooks would place the pots and hoes on the hearth to cook. Then they’d move the pots close or far away from the fire depending on how hot it needed to be. Without cooking thermometers, women determined the temperature by how many seconds they could withstand the heat when their arm was placed in the fireplace (oven). Crazy, right? And you thought cooking today was a chore!
When settlers came from England, they had little imagination when it came to using corn. Corn had been domesticated by the Native Americans and to early settlers, corn was a crude substitute for flour. Since cornmeal didn’t not respond well to leveling agents and was naturally sweet, they simply fashioned it into small cake patties and fried it on a griddle. Thus hoecakes were born.
Hoe cakes were described as George Washington’s favorite breakfast in which he ate them slathered in “butter and honey.” Over the next century, hoecakes eventually became a dish of regional pride and a staple on the Southern colonial table.
The Modern Hoecake
These days, hoecakes, also called Johnny Cakes, are still a regional favorite here in the South. Today, ingredients like egg, milk, even flour are added to make it closer to pancakes. Sometimes spices and sugar are added to sweeten it up. However, for today’s purposes, we’re going to eat it like the colonists did.
How To Make Hoecakes
Hoecakes are simple to make. They are simply cornmeal and boiling hot water mixed into a batter and fried in a small amount of peanut oil. I’m sure you can use other oils if you’re allergic to peanuts. The consistency of the batter should be fairly thick. Closer to a wet dough than a batter. If it’s as runny as pancake batter, you’ve done it wrong. Secondly, I recommend using a non-stick skillet. I personally prefer to use my cast iron one, but since I haven’t season it yet, we’ll use a regular pan. Aim for making them around six inches.
Hoecakes are traditionally made with white cornmeal, but since I have yellow cornmeal, that’s what I’ll be using today. As I mentioned before, you’ll needed to use boiling hot water to make sure they don’t break apart when you try to remove them from the pan.
Hoecakes should have crispy edges and should be a glistening golden brown. Hoecakes are best when served warm. I recommend taking a cue from George Washington and using butter and either honey, maple syrup, and or cane syrup.
Tired of your boring roast? Try this recipe for Mexican pulled pork (pork roast) – slow cooker pork carnitas.
Yummy pork carnitas – it is one of my favorite Mexican dishes. I particularly love them too because there is always enough leftovers for another meal and any night I can get out of cooking is a happy accident! Carnitas literally translates to “little meats.” But if you’ve ever wondered what it is, it’s basically just Mexican pulled pork.
Making Slow cooker Pork Carnitas
Here in Texas, because of the large Hispanic demographic, it’s super easy to find pork perfectly trimmed for carnitas. But don’t fret, all you need is pork shoulder or pork butt roast. Normally it weighs about 2-4 pounds. Some of that will cook down due to the high fat marbling. You will place it whole in the slow cooker, no water needed.
Juice your orange. You can substitute with store bought orange juice. About a half cup to a cup is fine. Pour over your meat. Add your spices and chopped onion.
Now to add your jalapeño If you want it more on the mild side, I recommend deveining the jalapeño. To do this, chop off the top of the pepper. Slice the pepper in half while on it’s side. Pull out all of the seeds and thinly slice the vein of the pepper off and discard both. Then chop your jalapeño as normal. Don’t be afraid to use a whole jalapeño. The pepper heat reduces a lot as it cooks.
Pro tip: Use gloves to stop the pepper oils from getting in your hand, Remember, never touch your face or sensitive areas while handling peppers.
Serving and Storing
Your pork roast will cook on low for about 8 hours. You’ll know it’s ready when you can pull apart the meat with a fork. That’s right. Pork carnitas should be melt-in-your-mouth, fork tender when they are done.
Personally, my favorite way to serve pork carnitas is in soft tacos. There is nothing quite like warm, homemade flour tortilla tacos. I love topping them with cilantro and onion. I prefer to serve them with traditional spanish rice (yup, I have a recipe for that too) and charro beans. During the summer, I’ll often switch it up for a side of Mexican street corn. So yummy!
Store slowcooker pork carnitas in the fridge for 3 days in an air tight container.
This yummy, cheesy, bacon cheeseburger casserole is easy for weeknight dinners, potlucks and makes a great left over meal.
Okay folks, today I’m sharing one of my favorite weeknight recipes. It combines three of my favorite ingredients: cheese, beef, and bacon. It also calls for a can of cream of chicken soup. Let’s be honest, all great casseroles contain this creamy can of meaty goodness.
I found a similar recipe a few years back in a magazine and I’ve tweaked it over the years and it’s turned into this yummy recipe.
So I find that ground beef with a higher fat content does better with this recipe. Normally, I’m an extra lean kind of girl. But since the meat will be cooked twice, the added fat helps keep the meat juicy. Otherwise, I find the meat tougher and dryer. Therefore, I recommend using 93% lean 7% fat. You’ll be draining off the excess fat, but that fat in the meat will keep it soft and tender.
Now let’s talk bacon. The recipe calls for a couple of strips of bacon. In a pinch you can buy bacon bits found in the salad section. But don’t use those God-awful fake orange ones. Use 100% real bacon. Hormel makes a decent one. Otherwise, I recommend using a couple of strips of actual bacon. No need to dirty another pan. Cut it up and add it to the meat. It also makes your meat extra flavorful. Drain off the excess fat.
The recipe also calls for a can of condensed cream of chicken soup. You may wonder why were adding that to a cheeseburger casserole. Well something has to hold the casserole together. Condensed soup works well, even when diluted. If you prefer to use cream of mushroom, that would work too. I’ve used it when that’s all I had in the pantry! The condensed soup combined with a small amount of cheese really helps hold everything together.
Serving & Storing Bacon Cheeseburger Casserole
I have a habit of serving this recipe with baked bread, particularly biscuits, but this is already a heavy meal so there is no need to do that.
Like most casseroles, this stores very well in an airtight container for about 2-3 days. That’s another reason to use the fattier beef. If you plan on warming it up again in the microwave as leftovers, the fattier meat will continue to stay juicy. I’ll be honest though, we rarely have leftovers. My entire family scarfs it down. Even my one year old!
There have been times I’ve doubled the recipe just for the purpose of leftovers if we have a busy week.
Cut bacon into small pieces and place in medium hot skillet with the ground beef.
Add garlic, salt & pepper, and chopped white onion
Continue frying until meat is browned and onion is translucent. Remove from heat.
Pour meat mixture into a casserole dish and spread evenly.
Take ⅓ cup of cheese (half of the cheese) and sprinkle it on top of meat mixture.
Place frozen tater tots in single file rows until all meat is covered.
Bake in oven for 35 minutes.
In the last five minutes of baking, sprinkle the remaining half of cheese on top tater tots and continue baking for an additional 5-10 minutes.
Don’t forget to try one of my dessert recipes like Banana Vanilla Wafer Pudding or Rich Fudgy Scratch Brownies. Also, be sure to PIN this post for later. Before you leave, please take a moment and subscribe to my blog so you don’t miss any recipes. I also send FREE, subscriber-only printables and recipes. Thanks for your support!
Today I’m showing you how to make this delicious pie-tart crossover. If you’re a decadent chocolate lover, you’re gonna love these mini chocolate fudge tarts.
Welcome, friend! I hope you’re enjoying some of my chocolate themed recipes. The first time I ever had chocolate tarts was in France. Oh my Lord, do the French know how to do desserts. I’ve had many varieties of chocolate pies and chocolate tarts throughout the years. I’m always in the market for a new or different recipe. Today, I’m sharing my recipe for mini chocolate fudge tarts.
Personally, I love making these for dinner parties. They seem really fancy, because tarts sound fancy. But honestly these are very easy to whip up. I love them because I can keep the frozen tarts in the freezer and if I’m called to make a dessert to take somewhere I almost always have the ingredients I need sitting in my pantry.
If y’all have followed my recipes in the past, y’all know I’m a sucker for dark chocolate. I know. I hear some of you out there going, “ewww!” Hear me out. I prefer using semi-sweet or dark chocolate because you can control how sweet you make it by adjusting the sugar you add. If you want it sweeter, you can add more sugar, but the secret to really rich chocolate desserts is by starting with dark chocolate.
As I’ve mentioned in previous recipes, you want to use a good quality dark chocolate like Ghirardelli, but there is certainly nothing wrong with using Nestle Toll House morsels of whatever you have on hand. Chocolate should always be melted in a double broiler. A double broiler is just one pot stacked inside another. The bottom pot holds water. This allows chocolate, butter and other sensitive ingredients to melt slowly and reduces the risk of scorching. They sell double broilers in stores, but you can just as easily make your own using nested pots.
Also, if you want, you could also make your own tart shell. I have some great pastry and tart shell recipes, but for this recipe which calls for mini shells, I typically use frozen ones. It cuts a lot of time and expense out.
Serving and Storing Mini Chocolate Fudge Tarts
If you want to keep these tarts extra fresh, I recommended storing in the fridge or a cool, dry place. Chocolate and heat don’t do well together.
When you are ready to serve, I recommend them being at room temperature. There are lots of ways you can serve these tarts.
Sprinkle confectioner’s sugar
Caramel drizzle & sea salt
I kept it simple for the purpose of taking photos. I wanted you to be able to see the tarts themselves, but you can dress these tarts up with any garnish you want.
If you’re a decadent chocolate lover, you’re going to love these rich fudgy scratch brownies! Learn how to chocolatey pieces of heavenly goodness in this simple recipe.
Hey there, friends! Boy do I have a treat for you. Literally and figuratively! Today I’m sharing my favorite recipe for the fudgiest, richest, most delicious brownie you’ve ever had. I’m gonna show you how to make rich fudgy scratch Brownies.
For years I relied on boxed brownie and cake mixes. That is until I realized how easy it is to bake from scratch. I was shocked to learn this recipe is only about 5 minutes longer than using a boxed mix, but the taste from scratch is unbeatable.
First, brownies are cooked on a low heat, similar to cake. The difference is that brownies will appear under baked, but will cool to firmness. I recommend moving the oven racks down so that the brownies will be in the dead center of the oven. This recipe makes 9 brownies in an 8 x 8 pan. I recommend using a glass baking dish or light colored pan. If you are using a dark metal pan, you’ll need reduce the cook time. It still isn’t ideal though. That’s because dark metal absorbs more heat than light colored pans. That means that dark metal pans brown cake and pastries too quickly on the sides before it is baked through in the middle. Dark pans are better for baked goods where crispiness (or firmness) is what you want, like pizzas, cornbread, and flatbreads.
I recommend using unsalted butter. You will melt the butter in a double broiler, with the cocoa powder. A double boiler isn’t anything fancy. Fill up a pot with hot water on this stove. In a smaller pot, add your butter and place that pot in the water of the bigger pot. This allows you to melt the butter without scorching it. Butter will brown when scorched. Once the butter is melted you can add our cocoa powder a little at a time. Then add your vanilla and sugar slowly as you continue stirring. This process is what makes the beautiful crackle top we love on brownies.
Part of making the best brownies is using quality chocolate and cocoa powder. This is where the richness of the chocolate really shines. Will Hershey’s be okay? Sure. If that’s what you have you can use it. However, I recommend using a high quality powder like Ghirardelli or Dutch-process cocoa powder and should be 100% Unsweetened (don’t worry, we’ll sweeten it up plenty!) Using this ensures the deep, decadent chocolate flavor we’re looking for. Once combined, remove from the heat. Continue adding your ingredients including the vanilla extract and salt.
Flour & Eggs
I recommend only using two eggs. Some recipes call for three eggs in brownies, but it’s makes it more cake-like and less fudgy. I also recommend adding your eggs one at a time to make sure it’s fully emulsified into the batter.
Unlike a cake, you don’t need a mixer for brownies. I recommend stirring/folding about 30 to 40 times to make sure everything is good and mixed. It’s normal for brownie batter to be a little gritty. At this time you can also add walnuts (optional) or chocolate chips. I love adding chocolate chips and I prefer to add semi-sweet, but you can milk chocolate if you prefer.
Spread the batter in a greased pan. The batter will be very thick and you’ll need make sure it is spread evenly by working it away from the middle and towards the sides.
Checking For Doneness
As I mentioned before, brownies are appear under-baked. That is what is contributes to the rich fudginess. But how do you know you aren’t eating raw batter? The edges of the brownie will become firm and pull away slightly from the pan. If you insert a toothpick in the center you should have some wet crumbs, but it shouldn’t be runny. If you need to err on the side of caution, it’s better to be slightly under-baked than over-baked. Over-baking will ruin the entire pan of brownies. Let the brownies cool completely before cutting.
7/8Cup100% Unsweetened or Dutch Process Cocoa Powder
1 ¼CupGranulated Sugar
½CupAll purpose Flour
⅓CupChocolate Chips (Milk or Seemi-Sweet) or WalnutsOptional
Preheat oven to 325. Grease a 8×8 glass or light metal pan.
In medium bowl add butter. In double broiler, on medium heat, melt the butter.
Slowly add cocoa powder stirring continually.
Add vanilla, salt, and sugar one at a time and continue stirring.
Remove from heat. Add eggs one at a time. Stir well to make sure it is fully emulsified.
Add flour a little at a time and beat in until fully incorporated (about 30-40 strokes).
Transfer to greased 8×8 dish. Using a spatula, work batter towards the edges until evenly spread.
Bake for 25 to 30 minutes.
I hope you love these brownies as much as my family does. Remember it normally takes a few tries to really perfect a recipe so don’t give up on baking from scratch! If you’re a chocolate lover, take a look at my The Best Hot Chocolate Recipe. I promise you’ll love it.
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Creamy green chili chicken enchiladas? Yes, please. Learn how to make this simple weeknight recipe in all it’s cheesy, creamy goodness.
I’m Hispanic. I don’t care what’s inside an enchilada – it’s the best and it’s hard to get it wrong! I love chicken enchiladas. Bu these creamy green chili chicken enchiladas are my favorite. Over the years, I’ve used this recipe to make different variations of my favorites. That’s what makes this recipe great. You can swap out the chilies for seasonal ones.
For example, one of my favorite things about the late summer here in Texas, is that Hatch Chilies are in season! They’re hot, but oh my goodness, they are wonderful roasted! Our local HEB grocery store, even fire roasts them for you in August.
I also love using poblano peppers at times. Poblano peppers are kind of a wild card though. Every now and then, you get some real hot ones!
Making Creamy Green Chili Chicken Enchiladas
I love this recipe because it can be a great use for left over baked or rotisserie chicken. My local grocery store actually sells shredded rotisserie chicken that is already shredded for you. They even separate white from dark meat if you want it. Come on, it can’t get easier than that. HEB has totally spoiled me.
I make this recipe for weeknight dinners. It’s about 20-30 mins of prep time, with a 30 min cook time. But I’ll tell you a secret, if you are in a pinch with time you can create an enchilada casserole instead. You’ll need the same ingredients, but instead of rolling the enchiladas, you later them. A layer of tortillas, followed by chicken and cheese, then sauce, then continue layering. Top with cheese. The cook time is the same. It’s just as good but you can cut the prep time to about 10 mins or less.
I love to pair this dish with other Mexican staples like charro beans and Spanish Rice. In a prior post, I provide my family’s recipe for Perfect Spanish rice. I also love to top this dish with pico de gallo.
If you’re worried about it being too hot with the pico, simply leave out the jalapeños and just make it with tomato, onion, and cilantro.
3.5CupsBag of Mexican shredded cheeseperferably Kraft
14ozCan of diced green chilies
115 ozCan of Verde (green) enchilada sauce
1CupPico de gallooptional
Preheat oven to 350. Lower the racks down so that the dish will be in the center.
In a large bowl, combine cream of chicken soup, verde enchilada sauce, and sour cream . Whisk well until fully blended.
Spray a large baking dish (9×13) with cooking spray to prevent sticking.
In a large bowl, add shredded chicken. Drain green chilies and add to chicken. Blend well and set aside.
Separate 2 cups of shredded cheese. Set the rest aside.
On a work surface, lay a tortilla flat. Sprinkle a small amount of cheese lengthwise. Then add the chicken mixture. Carefully roll the tortilla and place it seam side down. The cheese will help hold the enchilada together as it cooks.
Continue with all the tortillas until finished. If you're using a smaller dish, you can add a second row on top.
Pour the cream enchilada sauce mixture all over the enchiladas. Top with the remainder of the cheese.
Bake for 30 minutes until bubbly and thoroughly cooked.
Serve with charro beans and spanish rice. Garnish with pico de gallo, if you wish
Storing & Reheating
You can prepare the enchiladas for advance. This is particularly great for dinner parties. Roll the enchiladas, but store in the fridge without the sauce. When you’re ready to heat, pour the sauce and pop in the oven.
These enchiladas store fairly well. You can even freeze them in a good, air tight container suitable for freezer storage. I recommend keeping the enchiladas for no longer than three days in the fridge. They warm up better in the oven than in the microwave though.
I hope you enjoy this recipe! It’s one of my favorites. Don’t forget to e-mail subscribe for more recipes and freebies!
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