Happy Monday! M and I had a great weekend, especially since he was off work for the first time in two weeks. Saturday, we brought lunch over to our friend’s house and met their new baby boy. The baby was adorable and so very sweet and the sandwiches we picked up were a big hit. Sweet Leaf is a newish sandwich spot in our neighborhood and I will definitely be back. They have several base sandwich options but you can customize your sandwich by adding up to four fresh veggie toppings. I had an Italian sandwich with artichokes, sundried tomatoes, roasted red peppers and pesto. Yummy! Saturday evening M and I grabbed dinner and wine at Faccia Luna where I had a Fruitti di Mare and he had a mushroom ravioli. We split a cannoli for dessert. Sunday, we relaxed at home, caught up on the DVR and snuggled with the dog.
It had been a while since M joined me in the kitchen to make dinner, so we re-arranged the meal plan for the week to make homemade enchiladas together for dinner Sunday evening. M was in charge of making the enchilada sauce while I got the rest of the ingredients ready. For our enchilada sauce, we use Budget Byte’s red enchilada sauce recipe. It is significantly cheaper than buying a can of sauce at the store and healthier since I know everything that goes into it.
While M was preparing the sauce, I browned up some ground beef. The cooked beef gets mixed with 1/4 cup of enchilada sauce, one cup of sour cream and then wrapped in tortillas and topped with shredded cheese. We used whole wheat soft tortillas, but corn tortillas would work as well. These are placed into a 9×13 baking dish (throw about 1/2 cup of sauce in the bottom).
Top them with the remaining enchilada sauce, and spread it around with a spoon. Finish the dish with more cheese and bake in the oven for 15 at 350 degrees. That’s it.