St Patrick’s day is here again.
We went to my mother-in-law for the yearly Corn Beef and Cabbage dinner. I never cook it myself since it has become a tradition for her to cook it.
Instead, it has become my challenge to come up with left-over ideas for all the food we get with us home. This year I decided to make Corned Beef and Cabbage Enchiladas. They were delicious. It is easy to come up with “left over” dishes. You just need to have an open mind to what is allowed or not. This year, it snowed like crazy in New York, just when the big parade took place on 5th avenue. But the Irish are troopers. No amount of snow can get them to back up their kilts or bagpipes. The show will go on…
I Always get a special feeling when there is anything Irish to celebrate. This because of my special Irish friends and families… (You know who you are….)
Corned Beef and Cabbage Enchilada.
4 small enchilada’s.
4 tortilla’s (any kind but on the smaller side).
1 onion, finely sliced.
1 c. chopped cooked Corned Beef and Cabbage,
2 tbsp. taco spice.
1/2 c. tomato sauce or finely chopped tomatoes.
1/2 c. water or stock (I used chicken stock. It is my usual “go to”).
1/2-1 c. shredded cheese. Mixed or just one kind.
Splash of hot sauce (optional).
Salt & pepper to taste.
Fry up the onion. Add the chopped (and cooked) Corned Beef and Cabbage. Add the taco spice. Let cook for a few minutes. Mix well. Add the water, tomato sauce (or stock). Add the hot sauce, salt & pepper to taste. And any other spice if needed.
Spray an oven proof pan. Add the tortillas. Spoon up the fried Corned Beef mixture and divide into the tortillas. Fold over and “secure” with a tooth pick. Add the shredded cheese. Bake in a 450F (225C) degree oven. Bake until golden brown. It will take about 10-15 minutes.
Serve with rice, guacamole/avocado, beans or salad.