Originally Posted by
lancebanyon
Last night I made the simplest cheese enchiladas possible - monterey jack, onions, habanero peppers, ten minutes in the oven at 225C, with store bought red sauce, and it was still better than most I get in restaurants.
Why do most places insist on smothering enchiladas in gobs of that gooey industrial cheese? Sometimes they'll mix it with a brown sauce which is only slightly better.
So the question is, how do you like your cheese enchiladas - minimalist or gussied up with everything? Just curious
Funny you did this as did I, last night- almost exact same recipe! Didn't have onions, used scallions on top. So: no "gussiness" just corn tortillas, Monterey Jack for the inside of the tortillas, dipped in the hot oil 3x, then dipped in the sauce I had in bowl. Let cool, then roll up monterey Jack place in glass pan, covered with canned sauce, then sprinkled fresh grated Extra Sharp Cheddar. Oven 400F about 15 minutes. mmmm.
I'd never made enchiladas before- and my husband said "Where'd you GET these?" "um.. I MADE them, you were HERE when I did" (I'm a terrible cook- he didn't believe me
) also used canned sauce. They were.. very good. It was one of those recipes "what've I got in the cupboard/fridge to make something with? The dipping the corn tortillas in the hot oil was the messiest/hardest part since I HATE cooking with messy grease.
But yeah- how is it that restaurants can't provide such a simple, easy & delicious enchilada?? Cheese (maybe they used processed??) but funny tho yes I had to chime in, I was very pleased with my "good" dinner for once. I like to cook, and follow all the recipe instructions but my dinners are hit or miss unfortunately. I got lucky with this recipe. I think it was the canned sauce.