Cheese Enchiladas

Cheese Enchiladas

I was decompressing in front of the TV a couple of nights ago after I got home from work and mindlessly found myself involved in a car commercial. The question posed by the commercial was, “Do you remember your first car?” I thought for a moment and then started to snicker to myself.

Yes, indeedy, I remember my first car—or at least the first car that my dad gave me to drive. It was a tricky car to drive because it essentially ran on gasoline and prayers. I learned many lessons about car maintenance with that old bomb. It used to break down a lot and didn’t mind stopping in the middle of rush hour traffic on a hot summer day.

I remember one particular day when I was about 17 years old. I was coming home from work (summer job) and my car decided to stall when I stopped for a red light. Blast! I knew how to get the car going again, so I jumped out and opened the hood. I fiddled with a couple of things that I knew would get the car going again, but the car was being especially tricky on this particular day. When it got ultra finicky on those days, it actually took two people to get the thing going again. One person had to work under the hood while the other person started the engine and kept it revved. The trouble was, I only had me. Just as I was about to put the car in neutral and push it to the side of the road (heavens I was strong in those days—got my muscles from my Granny) I noticed two men approaching me through the stopped traffic.

“You need some help?” one of them asked. Without really thinking I just called back, “Yes. Come here and get in the car. Start the car and keep the engine revved when I tell you.”

One man got in the car while the other one watched what I was doing under the hood. “Start it,” I called to the man in the car, “and don’t take your foot off of the gas.”

He started the car, I slammed the hood closed, and ran back to the driver’s side. “Don’t take your foot of the gas,” I told him. “If you do, then the car will stall out again and I might not get it started the next time.”

He just grinned up at me. “Okay, honey,” he drawled.

“Alright, I need you to keep your foot on the gas and slide over into the passenger seat. I’m going to get into the driver’s seat and put my foot on the gas pedal, too, and then you can move your foot. Just DON’T take your foot off of the gas pedal until I get my foot on it!”

The man was grinning from ear to ear as I started to slide into the driver’s seat. Sort of a little too late I realized that he was not exactly moving over to the passenger’s seat in a very timely manner, but I was already in motion trying to get into the driver’s seat. I squeezed in beside him and gave him a push with my hip to get him out of the way. I HAD to get my foot on the gas pedal—It was all that I could think about—just keep the engine running!

The man, still grinning like this was the luckiest day of his life, finally started moving over to the passenger’s seat. As I put my foot out to replace his foot on the gas pedal our legs kind of touched. “I got it!” I said. “Let go!”

“Wo, wo, wo, honey!” the man said all giddy with laughter. “I can’t be going anywhere with you. I would get in all kinds of trouble!” Then he looked out of the passenger window at his friend and cackled, “Bo, you hear that? This little girl wants to take me for a ride!” THEN he turned to me, still laughing out loud and said, “You don’t won’t no old man like me, but thank you for trying! I better get out of here!”

I sat there stunned and stupid, replaying that past few seconds in my mind. I realized that he thought I was flirting with him and was issuing an invitation for….you know….that...when I put my leg over his leg to sustain pressure on the gas pedal. All I had been caring about was keeping my car running so that I could get home without it stalling again.

I tried to stammer an explanation, but the man just kept cackling while he was (thankfully) getting out of the car. “Woohoo! That girl was gonna get me in a whole heap of trouble.  Di’ you hear her, Bo, asked me to come home with her.” The two men hurried back across the street through the traffic, still laughing as they reached the curb.

The light changed to green and I took off, heading for home. “How in the heck did that man think I had asked him to come with me?” I kept wondering. I could understand the leg thing, but why did he think I had said anything about going anywhere with him? It eventually became apparent that when I had said, “I got it, let go,” he had thought I had said, “LET’S go.”

Thank heavens the good Lord was watching over me that day. I’d throw up with fear if one of my daughters ever came home and told me a story like that and then I’d go kick the car for not taking better care of my baby.

Quite a lead in for Chicken Enchiladas, isn’t it? hahahahahahaha

Let’s get going on the recipe. This is a favorite, super easy enchilada to make. With only a few ingredients, it goes together fairly quickly and is surprisingly tasty.

Cook’s Notes:
  1. Corn tortillas work better than flour tortillas. Flour tortillas may get somewhat ‘gooey’ with the sauce. I tried a new kind of tortilla by Mission brand tortillas made with blue corn and ground flax seed. They were very, very good and held up well.
  2. Be sure to soften tortillas by heating them prior to using them. Warm tortillas are more pliable and will not break or crack as do cold tortillas. The tortillas can be warmed either in the microwave or singly in a hot skillet for a few seconds on each side, then covered with a kitchen towel to keep them warm and moist.
  3. A variety of cheeses can be used successfully for these tortillas. I most often use a Mexican-style four cheese blend of packaged, grated cheeses. I have also used a colby/jack mixture, jack only, cheddar/jack, or pepper jack and sharp cheddar mixture.
  4. For sides, try Refried Beans and Simple Mexi-Rice.

Cheese Enchiladas

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8 enchiladas

Recipe by Terri @ that's some good cookin'

Ingredients

  • 8 six-inch corn tortillas-- I used a blue corn and flax seed blend tortilla, which was excellent. I personally do not like flour tortillas for this dish because they tend to get gooey.
  • 2 (10 ounce) cans red enchilada sauce
  • 2-2 1/2 cups grated cheese(s) of choice--any of the following recommended: 4 cheese Mexican blend, colby/jack, jack, cheddar/jack, pepper jack, pepper jack and sharp cheddar
  • 1/2 yellow onion, very finely diced
  • 1 bunch green onions, thinly sliced including some of the green parts
  • 1 (4-ounce) can diced green chiles
  • Optional for serving: sour cream, chopped cilantro, tomatoes, black olives, guacamole, bed of shredded lettuce

Instructions

  1. Preheat oven to 350-degrees F.
  2. Prepare assembly area: pour 1 can of enchilada sauce into a pie plate, put cheese into a bowl, have onions prepped, open can of green chiles, set out a dinner plate in which to prepare enchiladas, butter/grease an 8-inch x 11-inch baking dish
  3. Heat a skillet over medium high heat. Place a folded over kitchen towel near work space.
  4. To warm tortillas, working with one tortilla at a time, place a tortilla on the hot skillet. Allow to heat for a few seconds, then turn over and heat the opposite side for a few seconds. Move warmed tortilla to one end of kitchen towel, fold other end of towel over tortilla.
  5. Repeat process for remaining tortillas. The tortillas need to be warmed so that they will be pliable during the folding process. This only takes a few seconds on each side. Move warmed tortillas to work area.
  6. Put a thin layer of enchilada sauce on the bottom of the baking dish. Working with one tortilla at a time, dip both sides of tortilla into enchilada sauce. Place on plate. Put about 3 tablespoons cheese across center of tortilla.
  7. Sprinkle about 1 teaspoon finely diced yellow onion and 1 teaspoon of thinly sliced green onions on top of the cheese.
  8. Put about 1 teaspoon green chiles on top of the onions.
  9. Roll up tortilla snugly around the filling and place in prepared baking dish.
  10. Repeat steps 7-10 with remaining tortillas.
  11. Pour remaining enchilada sauce over enchiladas. Note:It may not require all of the remaining sauce. Use your best judgement
  12. Sprinkle remaining cheese over the top of the enchiladas.
  13. Bake for approximately 30 minutes at 350-degrees F until enchiladas are hot and cheese has melted.
  14. Optional toppings for serving: sour cream, chopped cilantro, tomatoes, guacamole, black olives, bed of shredded lettuce.

Notes

Corn tortillas work better than flour tortillas. Flour tortillas may get somewhat ‘gooey’ with the sauce. I tried a new kind of tortilla by Mission brand tortillas made with blue corn and ground flax seed. They were very, very good and held up well.

Be sure to soften tortillas by heating them prior to using them. Warm tortillas are more pliable and will not break or crack as do cold tortillas. The tortillas can be warmed either in the microwave or singly in a hot skillet for a few seconds on each side, then covered with a kitchen towel to keep them warm and moist.

A variety of cheeses can be used successfully for these tortillas. I most often use a Mexican-style four cheese blend of packaged, grated cheeses. I have also used a colby/jack mixture, jack only, cheddar/jack, or pepper jack and sharp cheddar mixture.

http://tsgcookin.com/2012/03/cheese-enchiladas/

Cheese Enchiladas
 Finely chop the yellow onion and thinly slice the green onions, including some of the green tops.
/
/
Cheese Enchiladas
 This is an ‘artisan’ style tortilla. Mission brand is my brand of preference and my husband and I like their blue corn and flax seed tortillas the best. I accidentally used a multi-grain tortilla this time around and did not the results. Corn or a corn blend tortilla is my personal preference for cheese enchiladas.
/
/
Cheese Enchiladas
 Warm the tortillas on a hot skillet for a few seconds on each side. This will help to soften the tortillas and will make them more pliable and less likely to break or tear when rolling them.
/
/
Cheese Enchiladas
 Place the tortillas on a kitchen towel…
/
/
Cheese Enchiladas
 …then fold the towel over the tortillas to keep them warm.
/
/
Cheese Enchiladas Cheese Enchiladas
 It is best to butter/oil the baking dish so that the tortillas will not stick to the bottom. Also, spread a thin layer of enchilada sauce in the bottom of the dish. I forgot this step when I made this batch of enchiladas. They still worked out fine without the layer of enchilada sauce.
/
/
Cheese Enchiladas
 I have found that putting a can of enchilada sauce in a plate makes it easiest for dipping the tortillas.
/
/
Cheese Enchiladas
 Be sure to drain the diced green chiles.
/
/
Cheese Enchiladas
 This is a Mexican-style four cheese blend. It comes pre-shredded, which is a nice convenience.
/
/
Cheese Enchiladas
Cheese Enchiladas
Cheese Enchiladas
 Working with one tortilla at a time, dip the tortilla into the enchilada sauce, turning to cover both sides. Let the excess sauce drip off back into the pie plate.
/
/
Cheese Enchiladas
 Place the sauce-covered enchilada on a plate.
/
/
Cheese Enchiladas
 Place approximately 3 tablespoons of grated cheese across the enchilada. Just eyeball it.
/
/
Cheese Enchiladas
 Sprinkle approximately 1 teaspoon each of the yellow and green onions.
/
/
Cheese Enchiladas
 Put about 1 teaspoon of the diced green chiles on top of the cheese and onions.
/
/
Cheese Enchiladas
Cheese Enchiladas
 Snugly roll the tortilla around the filling.
/
/
Cheese Enchiladas
 Place the enchiladas in the baking dish, adjusting them to fit closely together and in such a way as to help secure them against unfolding.
/
/
Cheese Enchiladas
Cheese Enchiladas
 Pour the remaining sauce over the enchiladas. You may not need all of the sauce, but the amount of sauce is up to personal preference.
/
/
Cheese Enchiladas
Cheese Enchiladas
 Put the remaining cheese on top of the sauce. Bake in a 350-degree F. oven for 30 minutes.
/
/
Cheese Enchiladas

 This post has been attached to:

You may also like:

Smothered Burritos
Smothered Burritos
Red Enchilada Sauce
Red Enchilada Sauce
Green Chile Chicken Enchiladas
Green Chile Chicken Enchiladas

 

/

Comments

  1. says

    Wow beautiful enchiladas. I love the step by step photos too. Really well done. Okay… I’ve probably asked you this before, but do you mind telling me what camera you use? If you use any special lighting too… Your photos are so lovely and I’m finally going to take the plunge and buy a new camera so I’m asking everyone that has great photos on their blog. 🙂 Have a great day!

    • says

      Ramona–Thank you for the compliments about the pics. Mostly I don’t have a clue about what I am doing, but I keep reading ‘how-to’ things on-line and take literally hundreds of photos to get a just a few good ones. Thank heavens for digital cameras! I use a Nikon D3000 (no longer made, now is the D3100) and have had it for about 1 1/2 years. I use two different lenses, depending on what I am shooting. Up until this past December I only had the 18-55mm/3.5-5.6 lens which is a good all-purpose lens. I used that lens for everything. I now use it for taking all of the step-by-step pictures because of it’s variable zoom. For the finished product photos, I use the 50mm/1.4 lens that I got for Christmas (yes!). It is a fun lens, but requires a different technique for using it, particularly since it is not adjustable–no zooming in and out. But, it allows for really great ‘up close’ photos.

      As for lighting, I generally use natural light. I have a couple of windows in my house where I set up the shots, often taking most of the photos by a North facing window. It’s probably not the best window, but it meets my needs throughout most of the year. Sometimes I take photos outside, depending on weather…can’t stand the cold! I don’t have any special equipment for lighting, so if I miss the daylight, then I am forced to photograph under the florescent lights in my kitchen. Those photos are disappointing, but sometimes they are my only choice.

      Examples of natural lighting in the sidebar: Almond Popcorn, Refried Beans, Langostino Rolls, Crockpot Brisket for Tacos, Teriyaki Beef Rice Bowls, Coconut Curried Chicken (south facing window in late afternoon), Balsamic Brussels Sprouts, Roasted Red Pepper Pesto Over Angel Hair Pasta, Pozole Rojo, Lasagna Soup, Easy Chili (South facing window about mid morning), 100% Whole Wheat Bread, Quick and Easy Breadsticks (North facing window just barely catching the last light of day).

      Sidebar photos taken under florescent kitchen light–Thai Peanut Noodle Salad, Cobb Salad, Quick and Easy Green Beans, Super Easy Glazed Carrots, Homemade Pizza, Curried Chicken Tenderloins with Mango Chutney Dipping Sauce, Classic Hamburger, Herbed Roasted Chicken and Vegetables, Chicken Coconut Curry, Pulled Pork Barbecue Sandwiches, Zuppa Toscana (taken with my old point and shoot camera and no ), Wonderfully Flavorful Lentil Soup, and Potato Rolls.

      My very best friend, however, is my photo editing program. I know that a lot of people use PhotoShop, but I can’t afford that program. I use PhotoShop Elements, which I have found is a good little program for someone like me who is far, far, far from being a professional photographer.

      Let me know what you end up buying and congratulations on getting a new camera!

    • says

      Wow Terri, thank you so much for all this great information. I am so desperate to learn as much as I can about cameras and photo taking. I’m taking notes down from your response. Since I am a stay at home mother I don’t feel right asking my hubby to buy me a really expense camera so I have been saving earnings from Foodbuzz to buy myself a camera. It’s such a big investment and I’m scared I’ll make the wrong choice. I have been looking at Canon cameras… but Nikon is also on my mind. Now I see I should also invest in a good lens to get close up pictures because your “glamor shots” are really amazing!!

      Thanks again for taking the time to write this all out for me. I have been scrolling up and down and checking out all the photos and the lighting. I have been taking all my pictures outside since this past summer. So winter was awful between cold and bad weather. I bought a reflector on amazon and it helped with a few indoor shots I took recently. Thanks again… I am so happy I asked you this question. 🙂 Have a great Sunday!! ~ Ramona

Leave a Reply

Your email address will not be published. Required fields are marked *