You can actually stuff these with almost anything you have on hand – shrimp, chicken, pork, beef, veggies. Since I am trying to omit meat from two to three meals per week, I went with just cheese. That’s Hubby’s favorite anyway.
1 14-ounce can chopped tomatoes (I prefer using fresh tomatoes.), drained
1 medium jalapeno, seeded and chopped finely
1 medium red onion, peeled and finely chopped
3 Tablespoons chopped cilantro, plus extra for garnish
juice of 1 lime
salt and pepper
Mix the tomatoes, jalapeno, half of the onion, chopped cilantro and lime juice in a small bowl. Add salt and pepper to taste. Cover and set aside in the refrigerator while you make the enchiladas.
4 large flour tortillas
4 ounces Cheddar cheese, grated
5 ounces Mozzarella cheese, grated
(or any combination of your favorite cheeses)|
3/4 cup crème fraiche (or sour cream or thickened Greek yogurt)
Preheat the oven to 350 degrees. Mix the two cheeses together in a bowl. Next, warm the tortillas in a skillet for 6-10 seconds on each side. Place one tortilla on a flat surface and spread a tablespoon of salsa over it, but not quite to the edges, sprinkle 1 1/2 tablespoons of the cheese mixture, then follow this with a tablespoon of the crème fraiche. Roll the tortilla up and place it in a baking dish with the sealed-side down. Repeat this with the others, then spread the remaining crème fraiche on top of the tortillas in the dish and sprinkle the remaining salsa over the top followed by the remaining cheeses and red onion. Place the dish on a high shelf of the oven for 25-30 minutes. Garnish with the extra cilantro and serve immediately. They will become soggy if you try to hold them.
Easy and delicious.
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Please share your delicious dishes!
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