basic enchiladas.

Do you ever get really excited about doing something you don’t usually do, only to realize later that there’s a reason why you don’t usually do it?  Well, this happened to me with enchiladas the other night.  No, this story isn’t going where you think it’s going.  (I probably started off too dramatic.)  All I’m saying is that I don’t usually eat enchiladas, but for awhile now, I’ve been really excited about the idea of them.

Chicken Enchiladas

After finally sitting down to taste my finished product, I remembered that I actually REALLY REALLY don’t like enchilada sauce.  What a bummer!  Objectively, I think that it all came out great.  The chicken and cheese on the inside were perfect.  I think the issue was that I used sauce from a can, and it just was not the best.  I’m not going to give up on enchiladas.  Next time, I will just make my own sauce… and I will make a different kind from the canned kind.

By the way, I think it was Old El Paso canned enchilada sauce.

Here is the recipe I used.  (Adjustment: I also threw in some extra queso blanco we had in our fridge.)  I still want to promote the recipe, because it was truly great and Chris really enjoyed the meal!  He gets the leftovers this time.  :)

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prosciutto lasagna with angry sauce.

Earlier this week, I decided to tweak my mother’s amazing lasagna recipe in order to include some ingredients that I’ve been loving lately.  Here are two things I’ve been obsessed with since honeymooning in Italy: prosciutto and arrabiata sauce.  Prosciutto, according to Caitlin Fitzgibbons on HelloGiggles, is “like ham that went to university abroad — sophisticated and cultured.”  Love it.  Arrabiata sauce is spicy red sauce.  I learned in Italy that arrabiata actually means angry!  The Italian language is so beautiful.

So here is a rough recipe of my Prosciutto Lasagna with Arrabiata Sauce….

INGREDIENTS

  • 13 x 9 pan
  • 6 oz prosciutto
  • 2 jars of Arrabiata sauce (I only had one, so when I realized I needed more, I added some ground cayenne pepper & red pepper flakes to a jar of normal sauce)
  • Package of lasagna noodles
  • 1 pint ricotta cheese
  • 12 oz mozzarella cheese block
  • (I also threw in some fontina cheese, since it had it on hand.)
  • Parsley
  • Parmesan cheese
  • 2 eggs

Ingredients.

DIRECTIONS

  • Apply a thin layer of sauce at the bottom of the pan.
  • Then 3 long noodles.  (I usually cook the noodles, but happened to have the oven-ready kind on hand.)
  • Alternate blobs of ricotta mixture (which is ricotta mixed with the eggs and parsley) and mozzarella across noodles.
  • Add sauce on top, just to cover, along with proscuitto.  Sprinkle parmesan.
  • Repeat layering order, ending with sauce and some parmesan cheese on top.
  • Cook for 30 minutes (covered in foil) at 350 degrees.  Let cool, and enjoy!

Prosciutto Lasagna w/Arrabiata Sauce + Zucchini.