Cheese Enchiladas Recipe

Warm, cheesy, and comforting, homemade cheese enchiladas are quick and easy to put together. For speedy preparation you can buy the cheeses already shredded, but to save a few dollars on the ingredients, you could buy blocks of cheese and grate them yourself or designate the chore to a loyal minion.

Recipe ingredients:

2 cups (8 ounces) Monterey Jack cheese, grated
1 cup (4 ounces) Cheddar cheese, grated
1 medium onion, chopped (equals about 1/2 cup)
1/2 cup sour cream or plain yogurt
2 Tablespoons chopped fresh parsley
1/4 teaspoon pepper
6 flour tortillas (about 7-inch diameter size)
1 can (15 ounces) tomato sauce
1 green bell pepper, chopped
1 Tablespoon chili powder
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano
1/4 teaspoon cumin
1 clove finely chopped garlic or 1 teaspoon minced garlic out of a jar
1/2 cup Cheddar cheese, grated (about 2 ounces)

For comfortable assembly of the enchiladas it is best to prepare all the ingredients before you start anything. Chop your onion, parsley, green pepper, oregano and garlic as needed. Also get out the bags of grated cheese or grate the cheese if you are doing it by hand.

Now set your oven to 350 degrees F. Grease a medium sized rectangular baking dish. Mix the Monterrey Jack cheese and 1 cup of Cheddar cheese, chopped onion, sour cream (or yogurt), parsley and pepper. Spoon the cheese mixture into the center of each tortilla. About 1/2 cup for each tortilla. Roll the tortillas around the cheese mixture and set them in the baking dish with the seam side down.

Now that the enchiladas are rolled up in the pan, mix together the tomato sauce, bell pepper, chili powder, oregano, cumin, and garlic. Pour this seasoned sauce over the enchiladas. Use a spoon to spread the sauce evenly and make sure the tortillas get wet all over. Sprinkle the remaining 1/2 cup Cheddar cheese over everything and bake until everything is hot and bubbling, which will take about 20 to 25 minutes.

When you serve the enchiladas, garnish them with items such as sour cream, sliced black olives, and avocados. Adding a few tortilla chips to dip in the cheese and sauce could be nice too.

When you have extra time (does this ever happen?) you can consider making homemade flour tortillas to use in recipes like this. They involve about an extra 30 to 40 minutes of effort. Part of that time comes from letting the dough rest, so you are not spending the whole time on the tortillas. Be careful if you try this because homemade flour tortillas are so fresh, soft, hearty and pleasing, you will begin to not want the ones from the store anymore.

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An Quick Dinner Recipe - Cheese Quesadillas

I love to serve Quesadillas, mainly because they are so cheap, versatile and a quick dinner recipe for a busy night. If you have tortillas and cheese, you can make Quesadillas with whatever is in your fridge and pantry. They are good with just cheese and salsa, and even better with a few veggies thrown in or whatever leftover meat you have in the refrigerator.

Here is a quick dinner recipe and some further ideas for Quesadillas. You can toast these in a skillet, in the oven, or I usually just throw them on my indoor grill, two at a time. No need for a quesadilla maker. (The grill does put ridges on them, but who cares?)

Don't stuff these too heavily, a little filling makes a nice easily manageable finger food. Just make and eat more of them. You can substitute salsa for the pepper, tomato and onion to make this recipe even easier.

A Quick Dinner Recipe -- Cheese Quesadillas

8 flour tortillas

1 cup Monterey jack cheese, shredded

1 cup stemmed, coarsely chopped watercress or arugula

1 tablespoon thinly sliced red onion

1 tablespoon tomato, finely chopped

1 tablespoon garlic (optional)

1 serrano or jalapeno pepper, finely chopped

Salt and pepper to taste

Heat the grill or frying pan. Brush with a little olive oil or vegetable oil.
Place a tortilla on the grill. Sprinkle one half of tortilla with the cheese, then with the remaining ingredients. Top with more cheese fold the tortilla over to close.
Close the grill top if using the grill or tortilla maker, otherwise cook for a minute on the first side, then turn over and grill on the other side. These cook very quickly, so watch them.
To serve, remove from grill and cut into wedges. Serve with salsa, guacamole or sour cream.

Other Filling Ideas Use a mixture of Mozzarella and Feta Cheese, greek olives, and diced onions. Flavor with fresh or dried oregano, basil, and rosemary. Use Monterey Jack cheese and cheddar cheese mix with diced roasted chicken. Add fresh or grilled onions and bell peppers. Stuff with grilled or lightly stir-fried vegetables such as zucchini, onion, mushrooms, peppers-- any that you like. Add a slice of provolone cheese or freshly grated parmesan.

Recommend : Vegetable Juices

Three Cheese Potato Au Gratin

Ingredients:

½-cup Butter

½-cup All purpose flour

3-cups Milk

1-teaspoon Salt

1-small Onion, diced

10-cups (3 lbs.) Potatoes thinly sliced

1-cup (4 ounces) Shredded Monterey Jack cheese

1-cup (4 ounces) Shredded Cheddar cheese

1-cup (4 ounces) Shredded Parmesan cheese

Instructions:

Preheat oven to 350 degrees. Grease a 9x13-inch dish.

Melt butter over medium heat in a medium saucepan. Stir in flour with wire whisk until smooth. Gradually stir in milk. Heat to boiling. Reduce heat to low; cook about 5 minutes, stirring often, until sauce is slightly thickened. Stir in salt.

Place half of the potatoes and half of onions in baking dish; top with half of the sauce and half of the cheeses. Repeat layers.

Bake 55 minutes or until potatoes are tender and top is golden brown. Let stand 10 minutes before serving.

12 - ½ cup servings

Note: To spice this dish up another notch just substitute part of the cheese with Hot Pepper Jack cheese.

You can find this recipe and much more at Cristie's Cookin. Be sure and submit your favorite recipe for a chance to win a free"Gotcha Covered" apron. While you are at it check out Cristie's unique spices, Bling It, Ring It and Zing It. Last but not least real her thriller "11.11.11".

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