Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Tasty Enchiladas

Posted by Caveman Cooking on February 1, 2010


Back by popular demand, the Cavewoman returns to share her tasty Cheese Enchilada recipe. Don’t worry fellow carnivores, we’ll still show you how to turn them into awesome Chicken Enchiladas, too!

INGREDIENTS

1 12 oz. package Queso Fresco
2 Cups finely shredded Chedder Cheese
1 16 oz. Can of Corncorn
1 28 oz. Can Enchilada Sauce
12-16 Flour Tortillas
3 Serrano Peppers, finely chopped
2 Tbsp. Vegetable Oil

RECIPE

Heat 1 tablespoon of vegetable oil in a large, flat non-stick fry pan and lightly fry tortillas. Pat dry with a paper towel. If pan dries out after 5 or 6 tortillas add another tablespoon of oil.
I don’t like them too brown, just lightly cooked. Frying them is a must though, I tried it once skipping this step and it was horrible. Don’t get me wrong, I’m all for healthy meals, but sometimes a little grease is a good thing.
Fried Tortillas

Make sure the Queso Fresco is culture pasteurized … otherwise you’ll be playing Russian Roulette with your digestive system. Crumble Queso Fresco into a large bowl.
Queso Fresco

Mix in the rest of the dry ingredients and then combine with 1/3 of can of the sauce.
Enchilada Ingredients

The next step is very important. Make sure you have an adorable sous chef! If you don’t have one, I highly recommend getting one. 😉
Cute Sous Chef

If you want to do the meat-lover’s version of this recipe add some chicken to the cheese mixture and combine well. My hubby, the Caveman, likes to cook up one of his Juicy Beer Can Chickens and add about 1.5 to 2 cups of it, shredded. He swears by it but, of course, I just skip this step and keep it veggie-friendly.
Enchilada Filling with Chicken

I always forget, but use a nonstick spray before doing this next step. You’ll be happy later that you did. If you forget like I did, it makes for very messy enchilada’s when you go to scoop them out. They still rock, but they just aren’t as pretty. After you spray, coat the bottom of the large baking dish with some sauce.
Sauce in Baking Dish

Place a mound of the mixture in the center of the tortilla. “Testing” the mixture is a must at this point. I like it almost as much raw as I do cooked. It’s amazing, no need to be patient, nibble away. There’s plenty. 😉
Enchilada Filling

Squeeze lightly but firmly while you are rolling. Yikes, my hands look BONEY!!
Rolling Tortillas

Place in pan seam side down and cover them with the remaining sauce. Cook them at 350 covered with foil for 35 minutes. If you like melted cheese on top, uncover at 30 minutes and put more cheese on top.
Enchiladas in Pan

We like diced up Serrano’s on ours. These are homegrown and so good. But, we have more than we know what to do with! If you have any good Serrano Pepper recipes, please send them our way. We could use them!!
Tasty Cheese Enchiladas with Cave's Carne Asada and Rockin' Guac

Even though these are Cheese Enchiladas here, the Cavedude found a way to beef ’em up with some Carne Asada and Rockin’ Guac.
You may think I’m crazy, but my favorite thing about making this dish (besides nibbling on the uncooked filling) is having leftovers for breakfast the next day. And then more for lunch. And, perhaps, even more for dessert! I just can’t get enough of these … yes, I need help. 😉

Prep Time = 15 minutes
Cook Time = 35 minutes
Serves 6-8

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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15 Responses to “Tasty Enchiladas”

  1. boredcook said

    Happy to see you, Cavewoman!

    One of my most favorite foods to go out and eat is Mexican. I loved eating in Mexico everytime we were there. The food is fantastic and I never had a bad meal once! So whenever I see a Mexican recipe, I get all happy.

    I’ve made enchiladas in the past and they just never came out right. BUT…I never fried up the torillas first! The two recipes I had never mentioned to do that so I never did, and of course they come out pasty and floury. I’m trying your method the next time I make them! It has to be what I’m doing wrong!

    As for your little sous chef…she is too cute.

    • Cavewoman said

      I’ve never been to Mexico, I’m jealous!! And I only live a few hours away so I have no excuse. And yes, definitely fry them first, it makes a huge difference. Let me know how it goes for you.

  2. oh YUM! Love this recipe. And LOL your hands do not look boney, it just looks like you’ve been doing lots of chef presses (like rolling enchiladas) Thanks for this great and simple idea.

  3. sweetlife said

    Yummy!! Love that both your gals are in the kitchen with you!!

  4. They look delicious, and I am glad to see the’Caveman’ influence rubbing off with meats in the picture:-)
    -Doc

    • Thanks, Doc. Though, the Cavewoman has always been completely tolerant of the my carnivore ways, she has always been unaffected by the magnetism of the meat. But, I will always hold out hope that, someday, one of my recipes proves too tempting. 😉

  5. Shirley said

    Gorgeous kids you have Cavewoman. You must be a proud mama! Beautiful dish!

  6. Reeni said

    I’ve made all kinds of enchiladas but never cheese ones. They look absolutely delicious! What a great breakfast – how could you resist the leftover? I couldn’t.

  7. Man those look so delicious!

    One of the other participants in the Grow Your Own #38 roundup made pickled serranos.

    Since you are using homegrown serranos, would you like to enter this post in our Grow Your Own roundup this month? Full Details at

    http://chezannies.blogspot.com/2010/02/announcing-grow-your-own-39.html

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