Cheesy Pleasers

Posted Wed, 03/03/10


I had a yen for cheese enchiladas yesterday, probably due to my still-healing mouth after extraction.


To that end, I threw together the following quick version of cheese enchiladas:


Cheese Enchiladas

Flour tortillas (homemade or packaged)

Mozzarella cheese, grated

1/2 onion, roughly chopped

1 small can sliced black olives, drained

1 egg, beaten

Fresh parsley, chopped

Salt & black pepper to taste

Canned green or red enchilada sauce (10 oz.)

Nonstick cooking spray


Preheat oven to 350-degrees F. In a large bowl, combine cheese, onion, black olives, egg and spices. Heat the tortillas in the microwave for fifteen to twenty seconds, until soft and pliable. Spoon cheese mixture down center of tortilla; fold over and tuck in the sides. Repeat with the remaining tortillas and cheese mixture. Place in a glass baking dish coated with non-stick cooking spray. Top with enchilada sauce and a handful of extra-grated cheese. Bake for fifteen minutes, or until the cheese is hot and bubbly. Serve at once. Shenanchie's Notes: Tortilla and cheese quantities depend on the desired end result. I use about four cups of grated mozzarella cheese and eight flour tortillas.

As a side dish, I recommend Ortega Spanish Rice Mix. I'm usually leery of "packaged" side dishes, but Ortega's rice is an exception.


Blog Tags: Mexico


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