Cheese Enchiladas

As I am sure most of you know my mother in law went into the ICU last week and we headed to see her ASAP. We got home late the other night and she is doing much better. I had planned on doing this post the day we left so sorry for the lateness but it was for good reason.

Ok so this recipe (as pretty much all my recipes do) has a back story. When I was young I was introduced to the gloriousness that is the Cheese Enchilada. It wasn't just any cheese enchilada but I happened to grow up close to one of the best mexican restaurants in the west, no bias here. Then one day I got married and my husband joined the Army and I had to leave all my beloved restaurants behind, well and my family and friends too, including the wonderful mexican restaurant. But my spirit wasn't dampened and I ventured forth to find a good enchilada. There were many good restaurants but they used the dreaded "nasty white cheese", no I don't know the technical name and yes you can like it but I don't have to. Saddened I still returned to these restaurants to enjoy there many other fabulous dishes but I still longed for a good enchilada. One day while greatly with child a craving consumed me and I had to have an enchilada. I waddled to the store and found my ingredients and went to work. The first ones satisfied me but I knew I could do better. Then finally I figured it out and now I share it with you.

Cheese Enchiladas and rice

You will need:

For Enchiladas:

8 CORN tortillas
4 cups of cheese
1 16 oz can of enchilada sauce
sour cream
lettuce
sliced tomatoes

Preheat oven to 350. Wet two paper towels and place one on a microwave safe plate. Place tortillas on paper towel and cover with other paper towel. Microwave for 1 30 seconds. Pour a small layer of enchilada sauce into the bottom of a casserole dish. In each tortilla spread 1/3-1/2 cup of cheese in a line down the middle. Roll up and place in casserole dish. When all the enchiladas are rolled cover with the rest of the enchilada sauce and cheese. Cover with foil and bake 30 minutes till the sauce is bubbly. Serve topped with sour cream, lettuce, and tomatoes.

For rice:

1 Tbsp butter
1 cup white rice (do not use sticky or jasmine rice.)
1 tsp of garlic pwd
1 tsp ground cumin
1 tsp of onion pwd
1/2 tsp dried oregano
2 Tbsp tomato paste
2 cups water

Melt butter in medium saucepan add rice and toast till rice browns. Add water, tomato paste, and seasoning. Cook on low 20 minutes. Fluff and serve.

Tips:

You can use brown rice but you have to cook it twice as long. You can use fat free cheese but I would still use 1 cup of regular cheese to 3 cups fat free cheese. If you want to use chicken or beef or tofu instead of cheese inside use the same amount of cups and make sure to season them with a little chili powder, cumin, and garlic.

Enjoy!