This recipe will be added to my recipe hall of fame and be forever a family staple. It’s just that good! I whipped up some basic red sauce and simmered it while heating up some canned refried beans and making yellow rice. Now here’s what makes this recipe so wonderful – I didn’t bake these enchiladas.
I sprayed the griddle with organic Pam and threw on 4 corn tortillas. Once golden, I flipped them and added shredded organic cheddar cheese. Using two forks, I folded them into enchiladas. I cooked them on both sides until crispy. Then, I ladled hot red sauce over the top and sprinkled more cheese. The hot sauce melted the cheese perfectly. These were quick and one of my holy grail comfort foods.
Tonight’s supper kicks off “how to” week here at Midwest Neurotica. Up next – “How to Organize Your Recipes”
Technorati Tags: cheese, food, mexican, recipe, vegetarian
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They look pretty tasty. I would have used more sauce as I like my enchiladas swimming for their life and losing.