Mommy plus Five

I was not in the mood for "Fast Food Friday", so instead I made some good "Tex Mex" food.

Chili-Cheese enchiladas, Mexican rice and shredded carrot salad.

 Here is all you need, and total mommy or daddy time in the kitchen is only 30 minutes.

 For starters, you want to soften your corn tortillas.  You can do it 2 ways, one in the microwave...but that makes for dry enchiladas, or dip them in some hot oil.  Once the oil is hot, you simply dip the tortillas in for a few seconds until soft, then stack them on a plate for enchilada assembly.  You don't want to leave them in the oil for too long or you end up with crispy nacho tortilla.  Not easy to roll when crispy.  :P

The great thing about enchiladas is that you can vary the recipe any way you like.

Tonight I placed shredded cheese on the tortilla and rolled them.  Any kind of cheese will work.  Cheddar, Monterrey Jack or a mixture of both.  I think I might avoid cottage cheese.  Although you never know until you try it.  Just kidding!!  You can add anything you like to the cheese filling before you roll.  Jack likes onion and jalapeno added, the boys just like plain cheese.

Place the rolled/filled tortillas in a casserole pan and line them up.

Take your can of chili either with or without beans, add to a separate pan to heat on the stove.  I like to add a can of stewed tomatoes or tomato sauce to the chili for flavor. You can also add fresh green onion and cilantro, garlic, salt and pepper to taste.  Heat the mixture all the way through.

Pour the heated chili mixture over the top of your rolled/stuffed tortillas.  Add another layer of shredded cheese and place in a 400 degree oven.  It is ready when the cheese is melted.  Only takes 10 - 15 minutes or so.  Once out of the oven add some diced tomatoes, chopped green onions, cilantro and fresh jalapeno.  My food has to have a lot of color!

For the rice, I coat the bottom of a pan with a little oil.  Take two cups of white rice (or brown if you eat healthy) some garlic, salt and pepper and brown the rice a bit in the oil. Brown...not burn.  Once the rice is brown toss in some green onion and chopped carrots. Top with 3 1/2 cups of water, 1/2 cup of tomato sauce and a chicken or beef bullion. Bring to a boil, throw in some fresh cilantro, lower the heat, cover and steam,  Cook until done.  Notice I add cilantro to everything?  I love cilantro!

Sometimes I like to add finely chopped potatoes to the rice before boil.  Or if Brandon is "not" coming for dinner...peas.  Brandon hates peas!

The carrot salad is easy.  Grate some carrots...stir in some Mayo.  Very simple...very easy.  My grandmother always put Mayo in her rice.  My solution to that is a nice cold shredded carrot salad served "next" to my rice, then they accidentally (on purpose) run into each other.  You would be surprised how good Mayo and Mexican rice taste together.

It is really easy cooking and so delicious!  You can vary up the enchiladas many different ways.  My favorite is rolling some cooked shredded chicken breast into the tortillas with the cheese. For the topping, pour some tomatillo sauce either home made or canned over the top.  Into the oven until the cheese in melted and then top with sour cream and fresh avocado.  Yummy!

Herdez canned Salsa Verde is very good.  Much easier than making your own tomatillo sauce and just as tasty.  At least I think it is.

For desert....who has room for desert after a meal like this?  Who am I kidding...ice cream is good.  :)

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