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Cheese Enchiladas

Monday, February 28, 2022 6:22

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My daughter’s husband was going to be out of town this past weekend and so I had my oldest daughter come to stay with me overnight. I was really super excited about it. I had not seen her since well before Christmas due to Covid.

We had a nice weekend planned. Cook some tasty food, eat some tasty food, watch movies, talk, talk, talk and play with the cats. One thing I really wanted to do was to be able to cook something together.

My daughter is developmentally challenged but super capable. I am so proud of her. I wanted us to cook something together that was within the range of her capabilities, and yet still be delicious and something which she would enjoy.

Also within her budget, as they live on a limited income. We settled on Cheese Enchiladas! We both really love Tex Mex food. They don’t use a lot of ingredients, are simple to make, and they are super delicious!

When my children were growing up, I always made them enchiladas with leftover turkey at Christmas, Thanksgiving and Easter. They loved them, and I believe they still make them to this day.

We did not have leftover turkey yesterday, but we did have plenty of cheese and other ingredients. I did bemoan the fact that we had no spring onions, but we made do with what we had.

WHAT YOU NEED TO MAKE CHEESE ENCHILADAS

You can make these as naughty as you like by choosing either full fat or low fat ingredients. Yesterday we were feeling especially indulgent so we went full fat all the way!

1 cup (115g) dairy sour cream (full or low fat)
1/2 cup (115g) cream cheese (full or low fat)
1 cup (115g) grated strong cheddar cheese (full or low fat)
1/2 small onion, peeled and minced
2 heaped spoonful’s of canned green chilies (1/2 tin, or 2 green chili roasted, deseeded and chopped)
5 (8-inch) flour tortillas
1 1/4 cups (295ml) red enchilada sauce (can use green if you wish)

To top and serve:

4 TBS grated cheese (to sprinkle)
sour cream and salsa (green or red)

Most of these ingredients are pretty self explanatory. You can use either a ready made enchilada sauce or my own delicious homemade Enchilada Sauce. (You will need to scroll down to the bottom of the page for the sauce recipe.)

Once you make a simple homemade enchilada sauce, you may be spoiled for ever using ready made sauce again. Not only is it quick and easy to make, but it is incredibly delicious.

If you wanted to make things really spicy or kick them up a notch, you could use a Mexican cheese blend. They usually have a bit of spicy cheese in them. We went with cheddar cheese because it is what we had, and we grated our own.

Cream cheese is cream cheese. Don’t substitute anything like yogurt for the sour cream. Sour cream has a special richness which helps to make these enchiladas rich and delicious.

When I lived in the UK, it was impossible to find canned green chilies. I used to buy jalapeno chilies and roast my own. Simply roast them whole in a hot oven or over a flame until they are starting to blacken.

Set side in a bowl, covered tightly with cling film to cool. Once cold, peel, deseed and chop. You can also peel, deseed and roll them up, wrap tightly and freeze in a small container. I used to buy green chilies on offer and do loads of them at a time. You will need two for this recipe, chopped.

HOW TO MAKE CHEESE ENCHILADAS

These really are simple to make.

Begin by preheating the oven to 350*F/180*C/ gas mark 4. Spray a 7 by 11 inch baking dish with some cooking spray.

Mix together the cream cheese, sour cream, cheddar cheese, onion and green chilies in a bowl, making sure they are well combined.

Place 1/5 of the filling down the center of each tortilla and roll up. Place into the prepared baking dish, seam side down.

Spoon the enchilada sauce evenly over top, cover tightly with foil and bake for 25 minutes. Uncover, sprinkle the remaining cheese over top and return to the oven to bake for a further 10 minutes.

Serve hot with some additional sour cream and salsa if desired. I think some rice, Spanish rice or a salad would go nicely on the side for a main meal.

We were just having these for lunch and so we just had them with some sour cream and Green salsa. I stirred the leftover green chilies from the tin into the salsa so nothing went to waste.

These smelled gorgeous when they were baking. At least they did to us because we both really love Tex Mex food!

When we sat down and started to dig in, the pair of us had only one word to say and that was mmmm. I know its not a word, but there was nothing else we could say. Frigging delicious!!!

I had such a great time with my girl this weekend. We really did enjoy each other very much and have plans to do it again the next time her husband has to be away overnight.

When I was in the UK, I could only dream about spending time like this with my daughter. It is so nice to now be able to make those dreams come true!!

Cheese Enchiladas

Yield: makes 5 enchiladas

Author: Marie Rayner

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Super delicious and easy to make. The first word from mine and my daughter’s mouths when we tasted this was mmmmm. Yes, they were so tasty they left us speechless. You can make these as naughty or as nice as you wish.

Ingredients

1 cup (115g) dairy sour cream (full or low fat)
1/2 cup (115g) cream cheese (full or low fat)
1 cup (115g) grated strong cheddar cheese (full or low fat)
1/2 small onion, peeled and minced
2 heaped spoonful’s of canned green chilies (1/2 tin, or 2 green chili roasted, deseeded and chopped)
5 (8-inch) flour tortillas
1 1/4 cups (295ml) red enchilada sauce (can use green if you wish)

To top and serve:

4 TBS grated cheese (to sprinkle)
sour cream and salsa (green or red)

Instructions

Preheat the oven to 350*F/180*C/ gas mark 4. Spray a 7 by 11 inch baking dish with some cooking spray.
Mix together the cream cheese, sour cream, cheddar cheese, onion and green chilies in a bowl, making sure they are well combined.
Place 1/5 of the filling down the center of each tortilla and roll up. Place into the prepared baking dish, seam side down.
Spoon the enchilada sauce evenly over top, cover tightly with foil and bake for 25 minutes.
Uncover, sprinkle the remaining cheese over top and return to the oven to bake for a further 10 minutes.
Serve hot with some additional sour cream and salsa if desired.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #marierayner5530

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