Stuffed Poblanos

If you know me, you know I have a special place in my heart for all things Mexican; and these last few days I have had my fair share of nachos, enchiladas, tacos and now...Stuffed Poblanos.  I was alone last week while my son and husband were off visiting my father-in-law, and I ate (or drank) Mexican everyday. Mostly in the form of nachos. If you are one to mix flavors, I am a big fan of Trader Joes Paneer Tikka Masala, and I must say...put it on top of tortilla chips and then cover in cheese, oh its heaven. {Everything is better with cheese...lots of cheese!}

I try to use fresh from the garden or from the farmers market during the summer, as much as possible. We have had a lot of tomatoes but they never got very big, and we have had jalapenos out the wazoo. I have made salsa and will probably be making more...but I wanted to make something different, vegetarian (I was going to go vegan, but that damn need for cheese gets in the way every time) and with Mexican flavors. Realizing that going vegetarian probably meant that I would be the only one eating it, also meant I can make it how I would like to make it.  So...other than the items from our garden I stopped at the farmers market on my way home from work and while ogling over all the peppers, the decision was made...I must stuff them. 

Now...I am not against the use of meat in this dish, so you could easily add ground beef or turkey, shredded chicken or what ever you fancy. I was just in the mood for meatless...which tends to be more often than not. 

3-5 Poblano peppers

Filling:
1/2 cup rice
1/2 cup quinoa
1 can black beans
1 ear of corn
5-6 small tomatoes, quartered
2 jalapenos, sliced in half lengthwise
1 medium onion, roughly chopped
1 clove garlic
1 tsp ground cumin
1/4 tsp ground turmeric
1 tsp chili powder
1/2 tsp cayenne powder
1 cup cheddar cheese, shredded

Topping
Roasted tomato sauce, recipe below
Shredded cheese
Chopped cilantro

Cook the rice and quinoa as directed, set aside.  Meanwhile, place the corn, tomatoes, jalapenos, onion and garlic on a baking dish, roast the veggies just until soft. Place under the broiler on low heat, tossing at least once. Remove and cool slightly, so you are able to handle them, chop everything up and remove the kernels from the ear of corn. Add to a large bowl, add the rice, beans and spices; mix well.  Mix in the cheese.

Carefully remove the top of the poblano peppers, I cut around the stem and then twisted and it pulled most of the seeds out, you may need to do a little seed clean up. Spoon the filling into the peppers, make sure to push it down as far as possible. Lay the peppers in a shallow baking dish. Cover is sauce and cheese. Bake for about 40 minutes at 350 degrees.

Roasted Tomato Sauce
2 jalapenos
1 small onion, quartered
3 garlic cloves
3-4 cups tomatoes, I used a combination of small ones from my garden and cherry tomatoes from a market
1-2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp cayenne powder

Add all the vegetables to a pan and roast under the broiler until soft and slightly charred. Once they are done, add to the food processor with the spices and blend until smooth. Store in a tight lidded container in the refrigerator.

So yummy! Enjoy it!

Camping Season means Camping Food!

Sorry!

This camping post has been moved to HERE. Please visit my new site MintGrapefruit.com to read more! 

My top 12 of 2012!

The year is over, and I know I am a couple days late, it has been a long yet quick 2012.  I have made a couple life changes this past year which have made me stronger and healthier.  I accomplished my first triathlon, which I never thought in a million years (and probably anyone who knows me) thought I would ever do. I have completely changed how I eat, going gluten free has been a blessing.

So, I thought I would share my top 12 viewed posts of 2012 (in order from oldest to newest), thank you for following and listening to my rants, struggles and adventures! 

Adventures in Training #3: January recap & February Goals

Vegetable & Tofu Stir Fry

Recycled Crayon Disks

Antojitos: Mexican Pork Tarts

Super Chocolate Cake with a Homemade Fluff Icing

Homemade Chocolate Ice Cream

Moms Meet: Kashi Chocolate Soft Baked Squares

One Week Down: Gluten-free

Pumpkin Sweet Potato Soup

Sandy and Vegetable Quinoa Soup (GF)

My First Gluten-Free Thanksgiving (with recipes)

GF Stuffing

Sporty 3rd Birthday!

It's a soup kinda day!

Potato Soup - My top viewed post!

Looking forward to more in 2013!

A Much Needed Post (includes recipes for Stroganoff and Enchilada Chicken)

I have officially been slacking on the blog front; I have made a few recipes, accomplished the Iron Girl (yay!) and other than that just have been enjoying my family's company (who are currently wrestling on the living room floor on top of all the couch cushions).  Since I am no longer training for anything, and won't be for a long while; I have decided to start working on my art again.  It has been pushed to the side for a long time, only occasionally do I actually make it into my studio or take out my sketchbook.  I do, however take much joy in painting with my son and making and trying different things with him. 

www.genaw.com

Anyway, some of the food I have made this month are; salsa, of course such a summer staple; beef/mushroom stroganoff; and slow cooker enchilada chicken.  I have been sucked in to Pinterest just like most of the world and I love it!  So the chicken and the stroganoff were make, freeze then just throw in the slow cooker meals, so many people have posting about making many meals in one day then freezing so you can either just throw in your slow cooker or in the oven.  I personally LOVE make ahead meals. 

So the chicken dish was actually taken based on inspired from Pinterest, my friend actually reposted it and it looked really good, the recipe originally said to bake in the oven.  I put it all in the slow cooker, but I think it would have been much better baked in the oven or maybe for less time in the slow cooker. My chicken dried out a little bit, but it was still delicious! (The recipe reflects the lower cook time in the slow cooker.)

Enchilada Chicken

1 pound chicken breasts (I used chicken tenders)

1 15-oz can enchilada sauce

3 tbsp taco seasoning

1 cup shredded cheese, more or less depending on how much you like cheese

6-8 flour or corn tortillas OR 1 cup rice 

your favorite taco toppings; onions, cheese, tomatoes, sour cream, cilantro, etc.

Place the chicken in the slow cooker, or baking dish, sprinkle chicken with taco seasoning then cover with the enchilada sauce. Sprinkle with cheese. Bake at 350 for about 30 minutes, or on low for 4-6 hours.  Serve with tortillas or over rice and top with your favorite toppings.  

Tenders ended up being the perfect size for wrapping in a tortilla, I would highly recommend using them.  You could also omit the cheese when cooking or as a topping, but we like cheese in our house so we used on both. Next time I make this I plan on putting everything in a baking dish, you can place chicken, seasoning and sauce in a freezer bag; freeze, just thaw overnight when ready to bake.

Beef/Mushroom Stroganoff

(This can easily become a vegetarian dish, just add more mushrooms and omit the beef)

1 pound round steak, cut into strips (or a pound of stew meat)

1 pound mushrooms, sliced, use the ones you like or a variety (I used crimini)

1 medium onion, chopped

1 clove garlic, minced

1 tbsp soy sauce

1 beef bouillon cube, or a mushroom base such as Better than Bouillon 

1 cup warm water

1/4 tsp black pepper

1 tsp salt

1 cup sour cream

Place the beef, mushrooms, onions and garlic in a large freezer bag. In a small bowl mix the warm water, bouillon and soy sauce; stir just until the bouillon breaks down. Pour into the bag. Add the salt and pepper.  Seal the bag and carefully massage the ingredients together. At this point you can freeze until you are ready to use, or you can dump the mix into a slow cooker.

Cook on low for 6-8 hours, in the last 30 minutes add the sour cream, stir to combine.  You may need to turn the slow cooker to high for a few minutes to heat the sour cream.  Serve over egg noodles, GF noodles or even rice.

The flavor in this was really good, the only comment I received was that my husband would have liked it a little thicker.  I was looking around to see what I could use to thicken it up a bit and a lot of recipes call for cream of mushroom soup, I would rather find something different so more will come on this. (And yes, I know I can just add cornstarch or flour)

Now, for the last little bit...

The Salsa

 I don't really have a recipe. I did have some help!  I cut up tomatoes (I used Mr Stripey's because that is what I have in my garden), two jalapenos, an onion, a clove or two of garlic into large chunks and put into a large container.  I took some of the chunks and cut into smaller pieces and set aside (this was just in case my helper went over board with the food processor.)  I let my helper process the large chunks, we then added cilantro and salt.  As a side note, he did process just a little too much.  But it was yummy!

Mexican Chocolate Cake

If you have tried my Mexican Hot Chocolate, this recipe is basically the hot chocolate in cake form. Delish! 

Mexican Chocolate Cake
adapted from Mario Bosquez's Mexican Chocolate Cake from Martha Stewart

Expand

1 stick butter

1/2 cup oil

4 tablespoons cocoa (I used Hersey's Special Dark cocoa)

1 cup water

2 cups unsifted flour

1 teaspoon baking soda

2 cups sugar

1/2 cup sour milk (buttermilk)

2 eggs, beaten

1 teaspoon cinnamon

1/4 teaspoon cayenne pepper

1 teaspoon vanilla

Preheat oven to 350 degrees. Combine butter, oil, cocoa, and water in sauce pan. Heat until cocoa is melted.

Combine flour, baking soda, sugar, milk, eggs, cinnamon, cayenne and vanilla in a large bowl. Combine with first mixture. (Sidenote: add just a small amount to the flour mixture first to temper the eggs so they don't scramble.)

Pour into a prepared bundt pan, (or you can use a 13 x 9 pan, but will need to adjust the length of time) bake for about 30 minutes or until a knife inserted comes out clean.

Let cool and dust with powdered sugar.

Antojitos: Mexican Pork Tarts

If you know me...I am fascinated, obsessed, in love (you can get the picture) with Mexican Cuisine. I find any excuse to try something new, and this weekend was no different.  Even though the out come was not quite how I expected, these tarts were still good when eaten fresh and warm. 

I had some friends over to shop for Thirty-one bags, and decided to make some savory Mexican snacks, antojitos.  For the tarts I combined ideas from different blogs, and Better Homes and Gardens Ultimate Mexican magazine. I made the tarts, shredded the meat, and mixed the bean mixture the night before.  I assembled the tarts about an hour before and put in the oven to keep warm (which in turn slightly dried out the tarts, so I don't recommend it.)

On to the recipe...

 For the Tart Shells:

 2 cups masa harina
1/2 cup shredded cheese (I used Monterey jack and cheddar)
1 tsp baking powder
1/2 tsp salt
1/4 cup shortening (lard would be great)
1 egg yolk
1 cup warm water

Preheat oven to 375 degrees. Combine the first 4 ingredients in a large bowl, set aside. Using a stand mixer, beat the shortening and yolk until light and fluffy. Alternately add the masa mixture and the warm water. Beat until a soft dough forms, if it seems too dry you can add more water, 1 tsp at a time.

Shape the dough into about 32 balls, using a tablespoon of dough per ball.  I pressed the dough balls in the bottom of a greased muffin tin. You could free form and bake on a greased baking sheet. Bake, uncovered for about 15 minutes until the dough it set and slightly brown.  If you make the tarts ahead of time, store in an airtight container at room temperature.

For the Filling:

1 can of refried black beans

1/4 cup of your favorite salsa

Juice of 1/2 a lime

1 small Jalapeno. diced

1 package of Trader Joe's Traditional Carnitas (or you can make your own, this was my short cut.)

Queso Fresco



In a medium bowl, mix the beans, salsa, lime and jalapeno (you will have some extra, so you can half if you want or use for nachos!) Heat slightly until just warm, the microwave works great. Set aside. Prepare the pork as directed on the package and shred. 

Take one of the tart shells and add a spoonful of the bean mixture, top with some pork and sprinkle with the queso. 





Chicken Enchilada Soup

It is a snow weekend in my neck of the woods and for a while my neighbors and I have been talking about having a soup themed get together.  Well it has come and what a perfect, cold weekend it has been for some hot comforting soups.

 

I made Chicken Enchilada Soup, there was also a Ham and Bean and Potato Cheese.  My soup is very similar to my Chicken Tortilla Soup, there are just a few subtle differences.  You can make this vegetarian by using vegetable broth and omitting the chicken and adding more beans.

 

Chicken Enchilada Soup

1 small onion
1 tsp olive oil
2 garlic cloves, minced
3 1/2 cups chicken broth, I used homemade
1 10 oz can enchilada sauce
1 10 oz can fire roasted tomatoes
2 chicken breasts
1 10 oz can black beans, drained and rinsed
1 10 oz bag frozen corn
1 can chopped green chilies
1 pablano pepper, roasted and chopped
2 Tbsp Cumin
1 Tbsp Chili powder
Lime Juice
Salt and Pepper to taste

Optional Toppings:
Sour Cream
Jalapenos
Cilantro
Lime
Tortilla Chips
Avocado
Cheese

Chop onion and saute with olive oil in dutch oven until just translucent. Add garlic, chicken broth, enchilada sauce, and tomatoes.  Let stir and simmer until just mixed.  Add uncooked chicken breasts, cook in soup base for about 10 minutes or until cooked through and juices run clear.  Set chicken aside to cool slightly.

Add the beans, chilies, peppers, cumin and chili powder.  Stir to combine.  Shred or chop the chicken and add back to the pot.  Let simmer.  Add lime, salt and pepper to taste.  Serve with the (highly recommended) optional toppings.

 

Notes:  This could be made in a slow cooker, I cooked it on the stove and let it warm in the slow cooker, but there is no reason you couldn't make the whole thing in the cooker.  Also, this freezes really well so you can make a big batch and freeze it for later.

 

Mexican Hot Chocolate and Marshmallows, the perfect gift!

Yes, I know the holiday gift giving season is pretty much over...so what!  This is a great gift or just something nice to keep in your cabinet. 

A couple of years ago, I decided that I was going to make everyone marshmallows and hot chocolate, I remember getting a lot of good reviews so I decided that I was going to do it again this year.  It is just something different then cookies and breads, and you can put it away for a later date if you want (well at least the hot chocolate.)

This year instead of just plain ol' hot chocolate mix, I made Mexican Hot Chocolate.  The difference is that it has cayenne pepper and cinnamon.  Now, I made the first batch and it was really good but I wasn't really able to taste the cayenne pepper. SO...when I made the second batch, being the super smart person I am, I decided to add just a bit more of the pepper.  Not something I recommend.  I didn't add much, but man!  I ended up having to split the second batch into two and mellow them down a bit to tame the heat.  The second (and third) batch were/are still spicier then the first but were much more tolerable.  I even got a "tell your wife shes the bomb" response from one of my husbands friends, I must admit the compliment felt good. 

Mexican Hot Chocolate

3 cups non-fat dry milk
1 3/4 cups powdered sugar
1/4 brown sugar (I used dark)
3/4 cups white chocolate chips
3/4 cups semi-sweet chocolate chips
1/8 cups dark cocoa powder (such as Hersey's Special Dark Cocoa Powder)
1/4 tsp salt
2 tsp cornstarch
1/2 tsp cinnamon
1/4 tsp cayenne pepper

Add all ingredients into a food processor, pulse until well mixed and most of the chocolate chips are broken down. (This may need to be made in batches depending on the size of your processor.)

Combine about 1/3 of the mix with hot water or milk, mix well and top with a homemade marshmallow.

Now. Marshmallows.  If you like marshmallows and have never made your own, I highly recommend it!  They are so much better, fresher, softer, did I say better, then store bought and really easy to make.  The other thing with making your own marshmallows you can flavor them anyway you want by just adding extracts, or cocoa.  For this recipe I just did plain since the hot chocolate had extra flavors.

Marshmallows

Vegetable oil, for brushing
4 envelopes unflavored gelatin
3 cups sugar
1 1/4 cups light corn syrup
1/4 tsp salt
2 tsp vanilla extract (or what ever flavor you would like)
1 1/2 cups powdered sugar, for dusting
Water

Brush a 9 x 13 pan with oil, I like to also line the pan with foil (which will also be oiled) that hangs at least two inches over the sides for easy removal, dust the pan with some of the powdered sugar. *You can not over oil the pan!

Bring the sugar, corn syrup, salt and 3/4 cups of water to a boil. Stir to dissolve the sugar.

In a standing mixer, with the whisk attachment, add 3/4 cups cold water. Sprinkle the gelatin over the water. Let soften for at least 5 minutes.

On low speed, whisk the sugar mixture in to the gelatin.  Switch to high speed, add vanilla and beat until stiff and looks like marshmallow fluff.  About 12-15 minutes.
Pour into the prepared pan, smooth and set aside, uncovered until firm. About 3 hours. Cut in to 1" squares or what ever shape your heart desires. 

Chicken Tortilla Soup

My husband has not been feeling very well lately (he even missed the Ravens football game today), so when thinking about what to have for dinner my mind instantly went to soup. I didn't want to do just plain chicken noodle so I did a twist on Mexican and the classic soup and sandwich combo.

There are a few things that I would add next time, like roasted pablano peppers and black beans. I did add the black beans when I reheated it for lunch, my husband doesn't care for beans. I also would have added more heat but because my son was eating it I left it more mild.

Chicken Tortilla Soup with Cheese Quesadillas

For the Soup:

3 cups shredded chicken
4 cups chicken broth
1 19oz can enchilada sauce
1 10oz can roasted diced tomatoes
1 4oz can green chilies
3 ears of corn, kernels cut off or you can use frozen or canned
2 tablespoons chili powder
2 tablespoons cumin
Salt and pepper to taste
Sour cream, lime and cilantro for garnish
Tortilla Chips

Add all ingredients into a slow cooker, stir and cook on high for about two hours or on low for four. Serve with a lime wedge, dollop of sour cream and crushed tortilla chips.

For One Quesadillas:

1 flour tortilla
1/4 cup shredded Cheddar cheese
1/8 cup black beans (optional)

Add the cheese and beans to one side of the tortilla, fold the tortilla over and using a press bake or grill until the cheese is melted and the tortilla is slightly crispy.

Enjoy!

Short-cut Chicken Enchiladas

So I while back a found this recipe for enchilada suzia (see my blog titled Mexican fiesta) well I decided I wanted to make something nice for my fathers birthday so I had it in my head that I was going to make the same enchiladas I made before. Well that didn't quite happen, what did happen was a happy accident if you will.




The main ingredient in the sauce is tomatillas, I grew these over the summer so there was no problem finding them. But when they aren't in season and your closest grocery store doesn't have the best produce selection you need to improvise. So I was about to give up and just do a plain tomato base when I found a tomatillo salsa. The salsa had most of the ingredients that I would have put in the sauce, minus the roasted tomatoes so I decided to give it a try. The result...delicious! Now I must say if you have the time and ingredients I would still recommend the homemade sauce.

Ingredients:
10-12 corn or flour tortillas*
3/4 rotisserie chicken, shredded
1-15oz. Can fire roasted tomatoes
1 1/2 cups tomatillo salsa, such as Frontera Grille
3/4 cup sour cream
3/4 cup shredded Colby-jack cheese

In a blender or food processor blend the salsa, tomatoes and sour cream. Take about half of the salsa mixture and mix with the chicken. Spread some of the salsa mixture on the bottom of a 13x9 baking dish. Fill each tortilla with about a 1/4 cup of the chicken mixture. Roll and place seam side down in the baking dish.
Pour the remaining salsa mixture over the tortillas and then top with cheese.
Bake at 400 degrees until hot and bubbly. About 30 minutes.

*Note: I think that corn tortillas taste best with this, but they get mushy if you freeze then cook later. So if you plan on making this ahead of time and freezing I would recommend using the flour tortillas.

Make Ahead Burritos

I am big on finding things I can make ahead, either for dinner or lunch.  I have found so far that Mexican seems to be great for make ahead meals.  A lot of it you can make, and freeze and they become really good quick weeknight meals. Our house loves Mexican so it never seems to be an issue if we eat it twice a week or more. 

Now dinner is one thing and lunches well they are another.  I tend to focus on my sons lunches and not my own. So I tend to grab the closest left over and throw it in my bag.  I desided that I was going to make a batch of sandwiches or something that I could freeze so I could just grab it and go.  What I came up with were burritos!

Ingredients

• 2 cups uncooked brown rice
• 4 cups water
• 4 (15 ounce) cans black beans
• 2 (15.5 ounce) cans pinto beans
• 1 (10 ounce) can whole kernel corn
• 1 (10 ounce) can diced tomatoes and green chiles
• 16 (10 inch) flour tortillas
• 1 pound shredded pepperjack cheese

Directions

1. Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool.

2. Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.

3. Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.

Corn Soup

This corn soup started out being a cold soup (it is summer) but I ate it warm and think maybe it could go either way.  It was really simple with fresh in season ingredients.  I didn't measure anything out so below is the process.

Corn Soup

Start by cutting the kernels off 4 ears of corn, put the kernels in a saute pan and the cob in a large pot.  Cut up one jalapeno and add to kernels. Place another jalapeno in the pot with the cobs. While the kernels are sauteing, add carrots, chives, salt and pepper in with the cobs.  Add about 2 cups of water and two chicken bouillon cubes to the pot, cook on medium heat to infuse all the flavors in the now broth. 

In the saute pan, add a couple tablespoons of cumin, a couple cloves of garlic, tomatoes and salt and pepper.  Saute until everything is combined.  To thicken it up I added about a half a cup to a cup of left over mashed potatoes.

Add the broth to the saute pan, mix and simmer for a few minutes.  Cool slightly and add to blender to puree. (You don't have to puree if you like thicker soups.)

{Updated} Mexican Fiesta

*Updated: April 23, 2013 Since Cinco de Mayo is coming soon I thought I would update my very first blog post updated to reflect gluten free options!  Enjoy!

So I have been craving Mexican for a while now and was just looking for an excuse to make a great meal from scratch. My mom bought me The Ultimate Mexican magazine so I decided since my in-laws were coming over I was going to go all out Mexican.

I made Enchilada Suiza with sides of seasoned black beans and Mexican rice, along with a Tres Leches cake for desert. It was wonderful, so I wanted to share.

Enchilada Suiza (Swiss Enchilada)

I made this recipe the night before so I was able to just put it in the oven, I found that the corn tortillas got a little soggy and the sauce thickened up quite a bit. The flavors were great, and if made the day of I am sure it would have been even better. I think next time I will use flour tortillas, it will change the texture, but because I am big on making meals ahead of time so they become quick weeknight meals, I think the flour tortillas would hold up better. *Update: I was informed that if you lightly fry the corn tortillas before hand they shouldn't get soggy when made ahead. 

Ingredients

1 purchased roasted chicken (2 to 2 ¼ pounds)
4 large tomatillos, husks removed
½ medium onion, cut into thin wedges
2 jalapeno peppers
2 cloves garlic
1 14.5-ounce can diced fire-roasted tomatoes, undrained
¾ cup packed fresh cilantro sprigs (I use less, because of the strong flavor)
1 cup Mexican crema or 8-oz sour cream
1 Tbsp all-purpose flour or rice flour
½ tsp. salt
12 6-inch corn tortillas
2 Tbsp vegetable oil
3 oz Chihuahua cheese or Monterey Jack cheese, shredded (I use more, because I love cheese)

Preheat broiler. Carve or pull meat from the chicken. Using two forks, shred meat. Measure 2 ½ cups of the chicken for this recipe. (Save remaining for another use, like chicken pot pie.)

On a large baking sheet combine tomatillos, onion, peppers, and garlic. Broil 3 inches from heat for about 14 minutes or until tender, with black spots and pepper skin blisters, turning once during broiling. With gloved hands, use a pairing knife and peel as much of the skin off the peppers as possible; halve and seed peppers. Core tomatillos (I just squeeze as much out as I can). Reduce temperature to 350°; adjust oven rack to center of oven.

In a blender combine broiled vegetables, undrained tomatoes, and cilantro. Cover; blend until smooth. Add Mexican crema, flour and salt. Cover and blend until smooth. (I have used home made salsa instead of the vegetables and tomatoes listed and just added the sour cream, it may change the taste some but you can adjust per your tastes.)

In a medium bowl combine shredded chicken and ½ cup of the tomatillo mixture. Spread about ½ cup of remaining tomatillo mixture in a bottom of a 3-quart rectangular baking dish; set aside.

Lay tortillas on baking sheet. Brush both sides of each tortilla lightly with oil. Bake for 2 to 3 minutes or just until softened. Remove from oven; stack and wrap in foil.

Removing one tortilla at a time, divide chicken mixture among tortilla, spreading evenly over each. Arrange tortillas, seam side down in prepared dish. Pour the remaining tomatillo mixture of tortillas. Top with shredded cheese. Bake uncovered, about 25 minutes or until heated through and cheese starts to brown. Let stand for about 10 minutes before serving.
Makes 12 enchiladas. (Can be frozen, just thaw in the refrigerator than bake as directed.)