This may sound like a strange thing to say coming from a person who posts photos of her food creations on the internets, but I don’t consider myself a really good cook. I think of myself more as a person who in most instances can successfully follow a recipe.
I think I associate being a good cook with my mom, who can whip up crazy made-up recipes out of whatever she happens to have in the house. I am not like that. I need a recipe to start with. I may alter the recipe, add or change ingredients, but I need a basic roadmap.
So although I “made up” this recipe, it is really based on a standard recipe for enchiladas that I have used in the past. The only thing I made up about it was the filling, and that was only because I had leftover queso sauce that I didn’t want to go to waste. It is lucky that this happened, though, because these are seriously good enchiladas. And I liked the recipe so much that I later went back and made it again, without the leftovers. Or rather, by deliberately making the leftovers. Do you know what I mean?
So the original recipe was a King Arthur Flour (again!) recipe for Crunchy Cornmeal Waffles with Chile con Queso, and the queso sauce was the crucial leftover. So I made a batch. Oh, and I left out the spinach. You could use the spinach, but I am not a fan of the spinach.
So I started by shredding my cheese with one of my favorite kitchen appliances:
Every time I shred cheese with the Cuisinart I wonder why I bother buying pre-shredded cheese. Because this is so quick and yummy to shred your own. But still! I do.
Here are my other ingredients:
Basically you heat up the cheddar and the cream cheese and the salsa over very low heat, and then add the scallions.
I don’t think my photos are truly conveying the yumminess here, so you’ll have to trust me.
I made the queso a day before, so that it would be easier to scoop into the tortillas. One of the main benefits of using queso instead of just shredded cheese, like I had before for enchiladas, is that the chilled queso helps the enchilada stick together and stay rolled up.
So the next day I made the enchilada sauce. I used an easy recipe I got off the internet (I don’t remember where). You take two tablespoons of vegetable oil, and heat over medium heat. Then add two tablespoons flour and two tablespoons chili powder and cook that for a minute. Then add 8 oz of tomato sauce and two cups of water, one teaspoon salt and one-half teaspoon garlic powder. Bring everything to a boil and then simmer for 10 minutes. This makes 3 cups of sauce, which is a lot of sauce.
So now it’s time to roll them up. Take your tortillas:
Add your queso. I use 2 teaspoons with my cookie scoop. I aim for one ounce of queso per enchilada, so you can adjust the queso recipe for the number of enchiladas you are making. Or you can just have leftover queso, which is always a good thing.
Then I added some black beans:
And some corn:
Then I rolled them up and put them in a pan, and covered them with the sauce. I topped them with some extra cheddar cheese, covered with foil and baked at 350 for twenty minutes, then uncovered and baked another ten.
Yum! Good stuff. These photos are making me feel better after this past Weekend of Kitchen Disasters. More on that soon.