What’s On the Menu Wednesday and CHEESE ENCHILADAS

by | Jan 12, 2012 | Entrees | 15 comments

 wednesdaymenu-1-1 It’s been gray and dreary around here lately even though the temperatures have been  fairly moderate (my kind of winter), and I felt the need for some tummy-warming comfort food.  Plus spicy.  Plus easy.  Plus ingredients on hand.  These cheese enchiladas were perfect for that.


You can actually stuff these with almost anything you have on hand – shrimp, chicken, pork, beef, veggies.  Since I am trying to omit meat from two to three meals per week, I went with just cheese.  That’s Hubby’s favorite anyway.


 enc2


CHEESE ENCLILADAS



Salsa:
1 14-ounce can chopped tomatoes (I prefer using fresh tomatoes.), drained
1 medium jalapeno, seeded and chopped finely
1 medium red onion, peeled and finely chopped
3 Tablespoons chopped cilantro, plus extra for garnish
juice of 1 lime
salt and pepper
Mix the tomatoes, jalapeno, half of the onion, chopped cilantro and lime juice in a small bowl.  Add salt and pepper to taste.  Cover and set aside in the refrigerator while you make the enchiladas.


Enchiladas:
4 large flour tortillas
4 ounces Cheddar cheese, grated
5 ounces Mozzarella cheese, grated
(or any combination of your favorite cheeses)|
3/4 cup crème fraiche (or sour cream or thickened Greek yogurt)

Preheat the oven to 350 degrees.  Mix the two cheeses together in a bowl.  Next, warm the tortillas in a skillet for 6-10 seconds on each side.  Place one tortilla on a flat surface and spread a tablespoon of salsa over it, but not quite to the edges, sprinkle 1 1/2 tablespoons of the cheese mixture, then follow this with a tablespoon of the crème fraiche.  Roll the tortilla up and place it in a baking dish with the sealed-side down.  Repeat this with the others, then spread the remaining crème fraiche on top of the tortillas in the dish and sprinkle the remaining salsa over the top followed by the remaining cheeses and red onion.  Place the dish on a high shelf of the oven for 25-30 minutes.  Garnish with the extra cilantro and serve immediately.  They will become soggy if you try to hold them.



Easy and delicious. 


Congratulations to Our Treasured Home for winning the Merry Merry Munchies giveaway this year.  Please send your mailing address so that I can get that to you.


Please share your delicious dishes!


ArkansasRazorbackCongratulations to my favorite college team!  # 5 in the nationSmile!!!



15 Comments

  1. Anita Stafford
    Anita Stafford on at 7:47 pm

    Debbie, Your cheese enchiladas look delicious! I have shared Potato Soup. Thank you for hosting!

  2. Sudha
    Sudha on at 10:33 pm

    Hi Debbie,
    Thanks so much for coming over to my place and leaving me a sweet comment:)I’m so glad that you liked my pudding recipe.You have a wonderful place out here and such interesting recipes – I’ll be back soon to check them all out:)

  3. Miz Helen
    Miz Helen on at 5:21 pm

    Hi Debbie,
    Congrat’s to the Arkansas Football Team, they had a great year. We love Cheese Enchilada’s and your recipe looks very good. Thank you so much for sharing with our 1st Anniversary Party at Full Plate Thursday. Have a great week end and come back soon!
    Miz Helen

  4. Joycee
    Joycee on at 6:40 pm

    This is a keeper! I’m an Arkansas blogger too, up near Rogers Ar. I’m anxious to snoop, er I mean read a little more! Come visit me on Granny Mountain…
    Joycee

  5. carolinaheartstrings
    carolinaheartstrings on at 2:50 pm

    Your enchiladas look fantastic! I love the cheese ones the most. Come visit. We linked up a terrific turkey chili today.

  6. Ms Bibi
    Ms Bibi on at 11:14 am

    It’s been ugly and cold over here as well…both of my boys love Enchiladas with tons of cheese.

    Thank you for hosting….I am sharing my Turkey Bacon & Tomato Stew ….hope you’ll enjoy it.

  7. Mrs. T
    Mrs. T on at 5:14 pm

    Thanks for hosting!!!!

  8. Mrs. T
    Mrs. T on at 8:57 pm

    Thanks for hosting!

  9. Lisa
    Lisa on at 8:16 am

    I’ve had the biggest craving for enchiladas for a few weeks now. YUM!

  10. Ms Bibi
    Ms Bibi on at 12:44 pm

    My kids love enchiladas…great idea for tonight’s dinner.

    Thank you for hosting. I am linking up my Slow Cooker Beer Chili…hope you enjoy it.

  12. Teri@thefreshmancook
    Teri@thefreshmancook on at 7:26 am

    Hi Debbie~I am sharing my Leprechaun Hats and my St. Paddy’s Day Cookies today. Thanks so much for hosting!

  13. Ruth H.
    Ruth H. on at 9:47 am

    Thanks for hosting! I can’t wait to check out the other recipes.

  14. Louanne Bertrand
    Louanne Bertrand on at 6:11 pm

    Hi Debbie – thanks for hosting! Linking up my roasted beet salad.

  15. The Cyclist's Wife
    The Cyclist's Wife on at 3:45 pm

    Thanks for hosting! I’m sharing my scratch Marinara #2 (NO CANS!) Enjoy!