Sunday, May 5, 2013
Cinco de Mayo is here: "Easy, Cheesy Enchiladas"
Cinco de Mayo, celebrated on May 5th, is a commemoration of the Mexican army's 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). In the United States, this holiday has evolved into a celebration of Mexican culture and heritage. I love to celebrate the spirit of this day by making some of my favorite Mexican food dishes. At the top of my list of favorites is cheese enchiladas and here is my recipe that can be easily adapted to make enchiladas for fewer or more people. Happy Cinco de Mayo!
"Southern Fried Bride's Easy, Cheesy Enchiladas"
Makes 8 enchiladas
1 (15 oz.) can tomato sauce
3/4 cup water
1 1/2 tablespoons chili powder
8 (8 inch) flour tortillas, warmed
3 1/2 cups Kraft 2% shredded Mexican Four Cheese Blend
1/2 cup light sour cream
1/4 teaspoon salt
Preheat oven to 300 degrees. Wrap tortillas in aluminum foil and place in oven for 10 minutes. Remove tortillas from oven and increase heat to 350 degrees. Coat 13 x 9 baking dish with cooking spray. In large saucepan, combine tomato sauce, water and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 tablespoons chili sauce over each tortilla. In large bowl, combine 3 cups shredded cheese, sour cream and salt. Stir until well- combined and place 1/3 cup of cheese mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Pour remaining chili sauce over top. Bake 20 minutes. Remove from oven and sprinkle with remaining 1/2 cup of cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish, if desired, with sour cream, lettuce or other favorite toppings. Enjoy!