Let Them Be Little: WHAT'S FOR DINNER?

CHEESE ENCHILADAS!

One of my friends asked me for this recipe so I thought I would share it with everyone.

Cheesy Enchiladas

Enchilada Sauce:

Olive oil (2 Tbsp or so)

1 onion, finely chopped

3-4 cloves garlic, finely chopped

1 small can tomato sauce

2 Tsp chili powder (I like Texas-style)

1 tsp cumin

Salt and pepper to taste, I use freshly ground

2 cans fire-roasted tomatoes (pureed in blender)

½ cube knorr chicken bouillon with ½ c water (or ½ c chicken stock)

In saucepan, sauté onion and garlic in olive oil until translucent.

Add tomato sauce and spices, stir to blend. Add pureed tomatoes along with bouillon and water and bring to simmer over medium heat. Reduce heat and let simmer on cook-top while you work on the rest of the dish. This will allow the sauce to cook down and thicken a little while the flavors have time to blend a bit.

In a sauté pan, warm a Tbsp or so of canola oil and soften tortillas (corn) one at a time – 10-15 seconds on each side. Lay softened tortillas on dry pan which is on low heat to keep warm while you work on other tortillas, always keeping the most recently softened tortilla on the bottom of the stack. Add canola oil to sauté pan whenever it begins to get too dry. This recipe will make anywhere from 15-20 enchiladas or so depending on how full you fill them.

Cheese Mixture for inside Enchiladas:

4 c cheddar jack cheese - shredded

3-5 Tbsp fresh cilantro, minced

4-6 scallions chopped finely

Mix together. Using approx ¼ c per enchilada, roll enchiladas and place in 9 x 13 pan with seam down. (And possibly another small pan). I roll my enchiladas in the pan that I will be using, that way I don’t lose any cheese while transferring.

Cover with sauce.

Sprinkle 2 c cheddar jack cheese (or cheese of your choice) on top of enchiladas and Bake for 15-20 minutes at 350 degrees.