Um…Our Cruise Ship is Leaving

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.

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These cheesy enchiladas were bolstered by the addition or some corn and red beans.

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I started with the base recipe.

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After getting the mix together, I knew it would not feed my family of four without some additions.

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I added some corn and a can of kidney beans to add some greater volume.

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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.

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There was too much to fit in one dish, so I employed a second.

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Out of the oven.

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A gooey, cheesy great tasting dish!

Three cheese enchiladas

Prep Time: 0 hr 0 min | Cook Time: 20 mins | Makes: 1 serving | Difficulty: Easy


  • 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


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.

Tags: , , , , , , , , , , , , , , ,

Categories: Cheese2, kosher, Low Carb, Lunch2, Mexican, Vegetable2, Vegetarian

Author:The Ranting Chef

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6 Comments on “Um…Our Cruise Ship is Leaving”

  1. June 19, 2013 at 1:56 pm #

    I LOVE that even though your ship was “leaving” you didn’t panic and run down the pier screaming after it! Just hung out and kept drinking! Haha! Not the worst place to be stranded I would imagine!


  2. June 19, 2013 at 3:44 pm #

    Perfectly calm response and it all ended up good, too. The recipe looks great – but where is the guac?! 🙂


  3. June 19, 2013 at 3:54 pm #

    Enchiladas look delicious! My fiance and I have been on two cruises — one to Cozumel, too. We loved them both. I think cruising is a great way to vacation. You don’t have to worry about a thing.


  4. June 21, 2013 at 2:06 pm #

    This looks wonderful! I like baking dinners instead of cooking. But still a lot of preparation, right? I am kind of lazy in that respect.


  5. June 21, 2013 at 9:03 pm #

    Oh, you’re an American, you would have been fine 😉 They never leave us behind, lest there be a national scandal! hehe. Great looking enchiladas


  6. January 26, 2014 at 4:44 pm #

    glad to see you stayed to enjoy your meal! I hear those cruise ships are a real big feed, but I imagine it’s still nice to get away from it for awhile.


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