Enchiladas

We've enjoyed this recipe for years and years. Mexican food is an absolute favorite among all five of the Strides.

Enchiladas

16 ounces (about 4-5 cups) shredded Cheddar/Jack cheese -- a blend of Cheddar and Monterey Jack

4 green onions -- green and white parts

¾ cup sour cream or plain yogurt

1 tablespoon dried parsley

½ teaspoon black pepper

9 flour or corn tortillas (approx 6-inch diameter)

1 can (approx 15 oz.) tomato sauce PLUS one-half of a second can

1 ½ tablespoons chili powder

1 teaspoon dried oregano

½ teaspoon ground cumin

1 teaspoon minced garlic, or 2 minced cloves of garlic

Optional: one chicken breast, fully cooked and shredded or sliced thinly


Grease a rectangular baking dish, 9" x 12" or 10" x 14" or so. Preheat oven to 350 degrees.

In a large bowl, mix together the cheese, green onions, sour cream or yogurt, parsley, and black pepper. Spoon about 1/2 cup of the cheese mixture onto each tortilla and, if using chicken, add a few slices of chicken. Roll tortilla around the filling and place seam side down in the dish. Once you've used up all the cheese mixture, use the same bowl to combine all remaining ingredients (tomato sauce through garlic). Mix thoroughly and pour evenly over the enchiladas. Bake uncovered about 25-30 minutes, or until hot and bubbly.

Regarding the half-used can of tomato sauce: you will most definitely use this later, either for your next batch of delicious enchiladas, or for some other recipe. Scoop any remaining tomato sauce into a small tupperware-like container and freeze for later use.