Cheesy Food

For a few weeks now, I have been craving homemade cheese enchiladas and they were everything I remembered and more. This is an old classic Betty Crocker recipe that we go back to time and time again. One of the secrets to this recipe is the sauce which starts with chopped onion and garlic with chili powder cooked in a little vegetable oil. A big can of tomatoes is added along with some ground cumin, oregano, salt and pepper. This is allowed to simmer for 30 minutes stirring occasionally to break up the tomatoes.

The tortillas are dipped on both sides in some hot oil in a skillet to soften them before getting a quick dip on both sides in the pot of sauce. Each tortilla gets a little cheese (a combination of both shredded cheddar and shredded Monterey Jack) rolled and placed seam down in a casserole dish. Any remaining sauce goes over the top with sprinkle of a little extra cheese. The dish gets a quick 15 minute bake in a moderate oven and it's ready. A tomato flavored sauce, some tortillas, and cheese - absolutely perfect! These enchiladas get a garnish of shredded lettuce, sliced black olives and a dollop of sour cream.

We rounded out our dinner with some cantaloupe and watermelon cubes.