Happy Friday! For some of us, that means something – like the end of another grueling work-week. For others, Friday is just another in a long line of endless days. In our house, it means a meatless meal.
I don’t know about you, but the list of things I want to do once we can move about the country is growing in leaps and bounds. I miss our favorite Mexican Restaurant. The deep fried ice cream. The Cadillac Margaritas. Most of all I miss their cheese enchiladas in a spicy green sauce. Some Italian restaurants serve Spaghetti as a side no matter what you may have ordered. At this restaurant, a lot of their combination plates include awesome cheese enchiladas.
Luck for me, I can make them at home. The only difference between mine and theirs is that someone else does the cooking, the plating and the clean up that follows. No matter, my guys are great at the clean-up part. As for cooking and plating, nothing gives me greater pleasure than to serve up a delicious supper.
Green Chili Four Cheese Enchiladas
2 cups shredded Pepper Jack Cheese, divided
2-1/2 cups shredded Mild Cheddar Cheese, divided
2 cups shredded Monterey Jack Cheese, divided
1 cup Queso Fresco, crumbled
4 oz Hatch Green Chili Sauce
1 (20 oz) can Commercial Can Green Enchilada Sauce
10 to 12 Corn Tortillas, Yellow or White
Cilantro, garnish if desired
Heat oven to 400 degrees.
In a small bowl, mix together 1-1/2 cups each of Pepper Jack, Mild Cheddar and Monterey Jack cheeses. Crumble in the Queso Fresco, blend together. If necessary, moisten with a little hatch green chili sauce to help bind the cheeses together. Set aside.
Pour a small amount of enchilada sauce into a casserole dish, just enough to lightly coat the bottom of the dish. Set aside.
Warm tortillas to make rolling easier. Spray a griddle pan with a little cooking spray. Heat over medium heat. Brush tortilla with Enchilada Sauce. Place brushed side down on warm pan. Brush top with Enchilada Sauce. Flip over and heat until soft and playable. Remove from pan. Stack tortillas on a plate until ready to fill.
Place about 1/2 cup cheese down the center of each tortilla. Fold/roll to hold cheese in place. Place filled enchiladas, seem side down, in the prepared casserole dish. Pour sauce over enchiladas to moisten top.
Bake in the oven until cheese has melted and everything is heated through, about 10 minutes.
Remove from oven, sprinkle remaining cheeses over the top. Return to oven, and bake just until the cheeses begin to soften.
Let rest 5 minutes, then garnish with cilantro and serve with favorite Mexican sides or as part of a Combination Platter.