enchilada bake

June 20, 2010

I love recipes that have the word bake in the title. It implies something hearty, and, well, baked. For our main course entry in the dutch oven competition, we made an enchilada bake. I should really say, my mom made and enchilada bake.

For the layers, she included tortillas,

a delicious home made tomato sauce with fresh bell peppers, a mixture of sour cream and ricotta cheese, grated prairie breeze cheese, and black olives.

Simple simple simple. And then on with the coals.

Coals on top, coals on bottom. There is a specific number that you are supposed to put on for the different sizes of dutch ovens, and for different baking temperatures.

And the result was delicious. Hot and bubbly. To top off the dish she made a fresh salsa of tomatoes, jalapenos, cilantro from the garden, and a touch of green onion.

Note the extensive use of oil cloth…

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