We challenged Tablespoon bloggers to choose a classic recipe from the "Heirloom Recipes and New Twist" section of the brand new Betty Crocker Cookbook and throw down their own spin to share with you.
It’s so fun to join all the Tablespoon bloggers this week with recipes from the Betty Crocker “Big Red” cookbook. I choose one of my all time favorite dishes to add a twist to—enchiladas.Heirloom Recipe Video: Cheese Enchiladas
For the twist, I decided to merge the enchiladas with another childhood favorite, manicotti. I actually followed the recipe from the book pretty closely, adding a few things for personal preference, and a few things to make the enchiladas more manicotti-like.
These enchilada manicotti
came out great. My mom had a version of the cookbook from 2001, and also from 1978, so I had a lot of fun comparing the books and checking out the retro recipes!
First step is to make the sauce. It’s really easy! Just pour a bunch of stuff into a saucepan and bring it to a simmer.
Next step is to mix all the filling ingredients. Refried beans and ricotta go surprisingly well together! I sense a dip in my future.
Then fill the shells with the filling and coat in the sauce. Some extra cheese on top. Bake at 350 for about a half an hour.
While the enchicotti baked, I checked out the cookbooks. My mom’s was so used that it was completely falling apart!
I loved these old photos of place settings.
It was also lots of fun to compare the chapter header photos.
I tried to find the enchilada recipe in the index of the 1978 version but it wasn't there. Mexican food was still pretty exotic back then!
Yum! Bubbly, cheesy, comforting deliciousness.
More Heirloom TwistsDan Whalen combined two childhood favorites into one of the most comforting meals ever. He has been blogging for over 3 years at The Food In My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!