Wow, it’s already June 1st and the weather sucks here, cloudy, gray, with a high of 69. I bet summer is really hot, but for now, it is good knitting weather. In prep for sock summit, I have started a pair of socks, I really need to get used to the little needles again. I like the way they feel, but have been using larger needles for so long. . .
I entered a contest the other day and need to post my recipe for Cheese Enchiladas, they are the easiest dish I know and everyone loves them at my house, which makes them my go to meal. Changes can be made to add meat, change the kind of cheese or sauce, whatever.
12 corn tortillas
Large can of enchilada sauce, red or green (I use homemade when I have it, but it’s always good to have the can around)
Cheese, cut into logs to fit into the tortillas (normally whatever is on hand a mix of Colby longhorn or whatever)
Shredded cheese (I like the mix of Mexican cheese that is sold now, but again, whatever works for you)
½ Onion, chopped
Heat the oil in a fry pan and cook each tortilla on each side to just before crisp, just soft, lay each one on a paper towel to absorb the oil. Dip each of the cooked tortillas in the enchilada sauce, then wrap each tortilla around a log of cheese, with a few pieces of the onion. Lay side by side in a 13 x 9 x 2” pan. Continue until all of the tortillas are used. Pour more tomato sauce over the rolls, and then sprinkle the leftover onions on top. Now sprinkle a handful of cheese on top and place the pan in the oven at 350 for about a half hour. Remove from the oven when everything is bubbly and just a little crispy. Let sit for a few minutes and serve with the normal sides, sour cream, guacamole, rice, beans or chips.
You can add taco meat or chicken to each of the tortilla rolls, whatever you have on hand and whatever your family will eat.
Eat hardy and knit today!