Friday, June 26, 2009

Enchiladas & Spanish Rice

It is Friday night, but no pizza for us! We just had it on Wednesday, remember? :) So I made cheese enchiladas and spanish rice for dinner. The enchiladas are my husband's recipe and I'm sure he won't mind me sharing it with you. It also has a little quirk that is so cute and husband-like:

1 brick pepper jack cheese
1 package shredded cheddar cheese
1 can enchilada sauce
5 flour tortillas

Do NOT preheat the oven. Pour a little of the enchilada sauce in the bottom of a 9x13 pan. Cut the pepper jack brick into 15 pieces (across the width of the cheese, not the length). Grab a tortilla and place 2 slices of the cheese end to end close to one end of the tortilla, then top those with one more piece of cheese centered on the first two. Roll up the tortilla and place it seam side down in the pan. Do the same to the other four tortillas. Pour the rest of the sauce over the rolled up tortillas evenly. Top with a generous sprinkle of cheddar cheese; cover the pan tightly with foil. Put the pan in the oven and THEN turn on the oven to 350 degrees; bake for 20 minutes. Serve with sour cream and spanish rice.

The quirk is not preheating the oven. I have no idea why he did that, my guess is he always forgot to preheat it. One time I did preheat the oven and pepper jack got too melted and ran out of the tortillas, it was not good. I guess you could preheat the oven and not bake them for as long, but I like to do it his way - it makes me smile.

I have tried many kinds of boxed spanish rice mix and my favorite was the Jewel store brand, but they discontinued it. >sigh< I like Zatarain's and Rice-A-Roni brands, where you add a can of diced tomatoes. I always use petite diced tomatoes with green chiles for an extra kick.

For those of you who might have been interested: The meatballs from Aldi were good, not great like homemade (nothing ever is), but good. I will use them again.

I also have to share this: my little sous chef peeled her first cucumber today with the veggie peeler, with minimal help from me. I was so proud! She was so proud! I must admit, I don't remember cooking with or helping my mom in the kitchen when I was little. I don't know if this is because I didn't or if I just don't remember it; I have very few memories from childhood. Not that is was bad, it was pretty great actually; I just have a bad memory. And it isn't getting any better! LOL

The dinner ideas for the next week are Shrimp Scampi Pasta, Chicken & Bowties, Fried Ravioli, Creamy Spaghetti, Hamburgers On The Grill, and Breakfast. Are you hungry yet?

Happy eating!


  1. The enchiladas sound wonderful! Too funny about your husband. My husband is by no means a cook, yet he is obsessive about correctly preheating the oven...even for freezer pizza. It makes me crazy!

    The meal plan sounds delicious too.

  2. The enchiladas sound awesome!

    Congrats to your sous chef for her new skill!