Cheese Enchiladas to Spice Up Friday Night

Here it is, the third Friday of Lent, and even something as simple as a grilled hot dog is beginning to sound pretty good right about now. So let’s spice up the night with a little something from Mexico.

In our house, Hubby’s all-time favorite cuisine hails from Mexico. Mine is anything Italian, especially from Northern Italy, with its heavy French influence of creams and butters. Kiddo is a man for all seasons – and all regions. He’s just as content with a slice of pizza as he is with PF Chang’s Lettuce Wrapped Chicken. All he wants (all any of us crave) is flavor, flavor, flavor!

Cheese Enchiladas
Filling
1 Tablespoon Olive Oil
¼ Cup Onion, finely chopped
1-2 Stocks of Celery, finely chopped
3 Cups Shredded Cheese (Monterey Jack or Quesco Fresco or both)
1 Cup Shredded Cheddar or Colby Cheese

Preheat oven to 350-degrees. Chop onions and celery, set aside until ready to use.

In a small saucepan, heat oil. Sauté onions and celery until tender and translucent. Place in a large bowl. Add cheeses, combine to incorporate cheeses with vegetables. Set aside.

Pour enough Enchilada sauce in the bottom of a large casserole dish to coat well, set aside.

Enchiladas
2 ½ Cups Enchilada Sauce – Red or Green (homemade or canned)
16 Corn Tortillas
Cooking Spray

Heat a griddle sprayed with cooking spray over medium-high heat. Place tortilla on griddle, brush with Enchilada sauce. Lightly fry tortilla to soften, flip and brush lightly with Enchilada sauce. Place on a plate, repeat with remaining tortillas until all have been softened, coated with Enchilada sauce.

Place tortilla on a flat work surface, spoon or sprinkle about ¼ cup of cheese mixture down center of tortilla and fold/roll tortilla around cheese. Place, seam-side down, in casserole dish. Repeat with remaining tortillas until all the tortillas and cheese have been used. Nestle Enchiladas close together in the casserole dish to help them hold their shape.

Pour remaining sauce over enchiladas.

Topping
1 Cup Mild Cheddar Cheese
1 Cup Monterey Jack
½ Cup Sour Cream
2-3 Green Onions, chopped

Mix cheeses together. Sprinkle a heavy layer of cheese mixture over tops of the enchiladas. Place casserole dish in the oven and bake until cheese has melted and sauce is bubbly, about 15 to 20 minutes.

Remove from oven, garnish with chopped green onions. If desired, dollop with some sour cream.

Enchiladas are great with refried beans, seasoned rice or even a crisp salad.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen