Shortly after we were married, my wife and I went on a three night cruise with one of her sisters and brother-in-law. This was back in the time when cruise ships had two seating times for dinner and they told you not only what table you sat at but who sat with you. The four of us were sat at a table with a couple on their honeymoon and over the course of the cruise we had quite a few good conversations with them.
One of the stops was Cozumel, Mexico, and after an afternoon of snorkeling in an underwater nature preserve, we all decided to stop in a cantina for a drink. We went out on the patio and found the other couple sitting there. They invited us to join them and we ordered our drinks. This patio was by the main harbor and as our ship was too big to dock, it was anchored out in the bay (we had used smaller boats to get to shore).
As I gazed out on the Gulf of Mexico, I saw something that at first I thought was an illusion. A further look confirmed what I suspected – our ship was no longer anchored but was moving. I told the rest of the table, “Um…Our cruise ship is leaving!” After checking what we thought to be accurate documentation about our return time, we decided to just sit and finish our drinks. Running to the end of the dock would do no good, so we might as well enjoy things.
Luck for us, the ship was just repositioning and we were able to re-board an hour later.
These cheesy enchiladas were bolstered by the addition or some corn and red beans.
I started with the base recipe.
After getting the mix together, I knew it would not feed my family of four without some additions.
I added some corn and a can of kidney beans to add some greater volume.
Start with some sauce at the bottom. This turned out to not be enough to ensure the tortillas wouldn’t stick. Next time grease the pan first.
There was too much to fit in one dish, so I employed a second.
Out of the oven.
A gooey, cheesy great tasting dish!
Three cheese enchiladas
Prep Time: 0 hr 0 min | Cook Time: 20 mins | Makes: 1 serving | Difficulty: Easy
Ingredients:
- 6 ounces shredded Monterey jack cheese
- 6 ounces shredded cheddar cheese
- 3 ounces softened cream cheese
- 1 cup picante sauce
- 1 diced red bell pepper
- 1/2 cup sliced green onion
- 1 tsp cumin
- 8 soft flour tortillas
- Shredded lettuce
- Chopped tomatoes
Directions:
Preheat oven to 350°.
Combine 2/3 rds of jack, cheddar with the cream cheese, 1/4 cup picante, pepper, onion and cumin. Spoon into tortillas, roll and place seam side down in baking dish. Cover with remaining sauce and cheese.
Bake for 20 minutes.
Cover with lettuce, cheese and more picante sauce.
