I had planned to make Cheese Enchiladas for Cinco de Mayo. Served up with some Super Easy Refried Beans and Mexican Rice with Chunky Salsa, it seemed to be the perfect easy Mexican supper to honor the day. After all, it was a work day. I did not have time to do a big, elaborate Feast. In the party and event business; we are heading into our busy season – graduations and bridal events at the top of the list. We were ready. Mother Nature had other plans. A sudden spring storm sent everyone scrambling – tents were in last-minute high demand. All those wonderful outdoor events were facing a deluge of heavy rain, hail and high winds. Classic Events to the rescue.
We did not get out of the office until late, and the idea of making even a simple supper was out of the question. So Taco Bell to the rescue; with a Combo Pack of a dozen tacos. Not at all what I had in mind! Still, I wanted to share this yummy meal.
1 Tablespoon Olive Oil
¼ Cup Onion, finely chopped
1-2 Stocks of Celery, finely chopped
3 Cups Shredded Cheese (Monterey Jack or Quesco Fresco or both)
1 Cup Shredded Cheddar or Colby Cheese
Preheat oven to 350-degrees. Chop onions and celery, set aside until ready to use.
In a small saucepan, heat oil. Sauté onions and celery until tender and translucent. Place in a large bowl. Add cheeses, combine to incorporate cheeses with vegetables. Set aside.
Pour enough Enchilada sauce in the bottom of a large casserole dish to coat well, set aside.
2 ½ Cups Enchilada Sauce – Red or Green (homemade or canned)
16 Corn Tortillas
Heat a griddle sprayed with cooking spray over medium-high heat. Place tortilla on griddle, brush with Enchilada sauce. Lightly fry tortilla to soften, flip and brush lightly with Enchilada sauce. Place on a plate, repeat with remaining tortillas until all have been softened, coated with Enchilada sauce.
Place tortilla on a flat work surface, spoon or sprinkle about ¼ cup of cheese mixture down center of tortilla and fold/roll tortilla around cheese. Place, seam-side down, in casserole dish. Repeat with remaining tortillas until all the tortillas and cheese have been used. Nestle Enchiladas close together in the casserole dish to help them hold their shape.
Pour remaining sauce over enchiladas.
1 Cup Mild Cheddar Cheese
1 Cup Monterey Jack
½ Cup Sour Cream
2-3 Green Onions, chopped
Mix cheeses together. Sprinkle a heavy layer of cheese mixture over tops of the enchiladas. Place casserole dish in the oven and bake until cheese has melted and sauce is bubbly, about 15 minutes.
Remove from oven, garnish with chopped green onions. If desired, dollop with some sour cream.