Thursday, June 17, 2010

Easy Chile and Cheese Enchiladas

What you'll need:

8x8 or 9x9 Square Baking Pan

6 Corn Tortillas

~1.5 c. of Shredded Cheese (Use what you like or have on hand.  I used Monterrey/Colby blend.)

6 Chile Peppers, already cooked or canned with skins removed (Anaheim, Poblano, etc...)

1.  Spray pan with cooking spray.
2.  Get out a torilla and place a pepper in the center.
3.  Measure out about 1/5 c. cheese and sprinkle on pepper.
4.  Roll up and place in pan like so.
5.  Continue with the rest of the tortillas, peppers and cheese.
6.  Sprinkle remaining cheese of top of the enchiladas.
7.  Bake in a 350 degree oven for about 20 minutes or until golden brown.

8.  Place on plate and serve with sauce of your choice.  (Salsa, Enchilada Sauce, Pico...etc.)

My hubby smothered his enchiladas with homemade salsa (above), while I put homemade corn salsa and Horsetooth Hot Sauce on mine.  (below)

9.  Enjoy!  :)

Makes 3 servings.  (Or two adults and two kiddos.  Or one hungry man and one wife....You get the idea.)  :)


  1. Good stuff! You were right about the number of servings ;)

  2. Thanks. :) Although, I thought each person would eat 2 or so. I didn't think I would eat 1 and you would eat 5. :) It still worked out though!


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