Sometimes I make a recipe exactly as it’s written. Maybe because I’m not familiar with the dish. Or because it’s a baked good that will just work better if I follow directions. Or because I like the results of that specific recipe.
But other times, I use recipes as a jumping off point. I swap out ingredients for what I have in my pantry or fridge. This is how I cook most often. I love to read comments from readers that say something like, “I loved this recipe. I used chicken broth instead of beef, added more veggies, skipped the green chilis and topped it with cornbread.” It’s not the same recipe at all, but the reader loved it! She used her creativity and shopped her pantry to serve her family a meal that they all liked. Success!
One reason I like enchiladas so much is that they are a prime candidate for substituting. These enchiladas are a recent result of shopping my pantry and fridge for ingredients. They are simple to make and my family loved them.
Serves: 6-8 servings
- 1 lb. Italian sausage
- ½ red onion, chopped
- 8 oz Monterey Jack Cheese, shredded
- 9-10 flour tortillas
- 10 oz enchilada sauce
- 15 oz tomato sauce
- ½ tsp. garlic powder
- salt and pepper to taste
- Brown sausage and onion in large skillet. Drain and rinse under hot water to remove extra grease.
- Mix ⅔ of the cheese with the meat, reserving some cheese for the top.
- Stir together enchilada sauce, tomato sauce and garlic powder.
- Spread some sauce on bottom of 9x13 pan.
- Fill tortillas with meat and cheese. Roll and place in pan.
- Cover with sauce. Top with cheese.
- Bake 30 minutes or till hot at 350 degrees.
Do you feel comfortable substituting ingredients or do you stick to the recipe?