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Ooey, Gooey Three Cheese Enchiladas

12/29/2011

3 Comments

 
Cooking, like writing, has always been a passion for me.  One of my greatest joys is taking the simplest ingredients and transforming them into a dish that leaves my family begging for more. 

Recently, my older son opened the fridge, and proclaimed in an undertaker-type tone, there was nothing to eat.  Baked sweet potatoes nestled inside a glass casserole pan, cherries played peek-a-boo between the remaining ham slices, and the jello mold jiggled a half-hearted greeting under the dim light of the refrigerator bulb; but, there was no food, not in my son's mind.

I knew better than to offer  the above named tasties--my family threatened to mutiny the next time I put post-Christmas fare on the table .  

Instead, I found cheeses, peppers, onions, tortillas, and created a enchilada recipe my family welcomed as a new star to our dinner table.

I've included the recipe below.  I hope your families enjoy it as much as mine did.


Ooey, Gooey Three Cheese Enchiladas
created by Debbie Roppolo

Prep time: 30 minutes             Cooking time: 20-30 minutes

Serves 4

Sauce: 
2 garlic cloves (minced)
2 (8 oz) cans tomato sauce
1 (6 oz) can tomato paste
1 1/2 cups water
2 chicken bullion cubes (crushed)
1 tablespoon chipotle powder
1 1/2 teaspoon oregano

1 (single serving) packet Splenda (use half)

Enchiladas
 1 2/3 cups mini sweet peppers (seeded and chopped)   **See picture below
1 medium onion (chopped)
2 ounces cream cheese (softened)
1 cup colby jack (shredded)
1 cup sharp cheddar (shredded)
1 cup mozzarella (shredded)
1/2 cup sour cream
1 tablespoon parsley
1/2 teaspoon salt
8 (6 inch) wheat tortillas
1/2 cup cheddar cheese (for garnish)3 green onions (chopped) for garnish


Directions

Preheat oven to 350 degrees.

Sauce:
  • In a medium saucepan, saute garlic over medium heat for 1 minute. 
  • Add tomato sauce, tomato paste and water.  Stir constantly until paste has melted and blended with the tomato sauce.  Bring to a boil over medium-high heat. Add crushed bullion, chipotle powder, and oregano.  
  • Reduce heat. Add sweetener and simmer for 15 minutes, stirring occasionally.  Remove from heat and allow to cool slightly.
Enchiladas:
  • In a large skillet, saute onions and peppers until onions are translucent. Remove from heat and cool slightly.
  • In a large bowl, combine cream cheese, sour cream, cheeses, onion, parsley, peppers, and salt.
  • Place 1 cup sauce on the bottom of a 13x9 dish.
  • Wrap the tortillas in dampened paper towels and microwave on high for approximately 10 seconds, (depending on oven wattage) or until tortillas are warm and pliable.  
  • Spoon 1/2 cup of cheese mixture into each of the 8 tortillas, roll, and place seam side down in dish.
  • Pour 1 cup of sauce (you'll have some left over) over tortillas. 
  • Sprinkle remaining 1/2 cup cheese over the top of the enchiladas. 
  • Bake for 20-30 minutes or until cheese has melted inside tortillas. Remove from heat and garnish with chopped green onion.
Picture
These are the peppers I used in the recipe.
3 Comments
    Picture

    A little info about me...

     Award-winning  author (and sometimes illustrator) Debbie Roppolo grew up in the Blackland Prairie region of Texas, where miles of grassland and her horse stimulated very imaginative adventures and served as writing fodder for later years. She had to do something with those memories; having tea parties with chickens was too good to keep to herself.

         She has written for several of the Chicken Soup books in addition to various magazines and newspapers. Her children’s book titles include: Amelia Frump and her Peanut Butter-Loving, Overactive Imagination; Amelia Frump…is Cooking Up a Peanut Butter Storm (award-winning activity/cookbook);  and He’s My Brother.

          Shortly after beginning her own family, Roppolo discovered the reason why her mother turned prematurely gray, and that a cell phone, toilets and toddler make a poor combination. Rather than sitting in a corner, whimpering, and eating her weight in chocolate, Roppolo wrote her first parenting humor book, The Toilet is Overflowing and the Dog is Wearing My Underwear, that was based on her family’s antics. 

          After her younger son was diagnosed with autism, Roppolo and her husband co-founded Central Texas Autism Network, a network for persons who may have a relative or friend diagnosed with Autism, or professional that may deal with Autistic persons. She serves as an advocate for people with autism through her writing, by speaking to groups, and spreading awareness as various health-related functions.

         Cooking is her second passion, and Roppolo holds the honor of being an eight-time award-winning baker.

         Married for over twenty-four years, she resides in the Texas Hill Country with her husband and two children.

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