This was my first effort at cheese enchiladas.

Ingredients

• 28 oz. of Las Palmas red enchilada sauce
• 8 flour tortillas (roughly 8 inches in diameter
• 3/4 lb. sharp cheddar cheese, shredded
• 3/4 lb. sour cream
• 1/4 lb. sharp cheddar cheese, shredded

Method

1. Pour enough enchilada sauce in the bottom of a 9x13 casserole dish to cover the bottom.
2. Mix cheese and sour cream in a bowl.
3. Break up the cheese/sour cream mixture into eight portions. Wrap an eighth of the cheese/sour cream in a tortilla. Roll up. Place seam-side down in casserole dish. Repeat with the remaining tortillas.
4. Pour the rest of the enchilada sauce over the tortillas.
5. Pour the rest of the cheddar cheese over the top.
6. Put the casserole in the oven at 350 for 30 minutes.

2018-09-26

This turned out fine. I would serve it to guests.

A couple of thoughts:

• I used flour tortillas. I think corn would be tastier. (And would frying them be better?)
• The Las Palmas enchilada sauce is okay, but it's a bit more bitter than I would prefer... although I would still both make and eat and serve this to guests again.

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Second attempt

• 28 oz can of green enchilada sauce
• 12 white corn tortillas
• Monterey jack cheese

Yup, that's it. 350° in the oven for about 25 minutes (or until some of the cheese on top starts turning brown). This worked. Next time I would probably make a roue to thicken the enchilada sauce a bit more, but perfectly good without it. If this is all there is in the fridge to cook with, I'd definitely do it again, even without the roue.

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2018-10-10: I did this again using ricotta cheese and a medium spicy enchilada sauce. Y'know, that much ricotta doesn't have the texture or taste to be a repeater.

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2018-10-13: This time I decided to do a sort of Mexican lasagna. White corn tortillas. Ricotta. Fried ground beef. Marinara sauce. Not bad. I could do this cooking for the family.

Ingredients: (serves 4)

2 boneless / skinless chicken breasts
1 cup white rice
1 can Cream of Celery soup
2 soup cans of water
1 pkt French onion packet soup mix
2 onions chopped roughly
salt and pepper to taste

In the oven for two hours at 320°.

Notes: the French onion soup Nicko used was a Continental French Onion cup of soup packet. We didn't have that at the store, so I bought Lipton Beefy Onion instead. Each packet is meant to be combined with 4 cups of water, so I'm hoping the tastes won't be too strong with the substitution.

Ingredients

• 1.5 pounds (about 5 medium) russet, Idaho, or other baking potatoes, scrubbed but unpeeled.
• Salt
• 2 tbsp vegetable oil
• 1 pound (about 2 large) onions, thinly sliced
• 6 large eggs, hard boiled
• 1 tbsp unsalted butter at room temperature
• Freshly ground black pepper
• Sweet Hungarian paprika
• 2 cups sour cream

Method

1. Place the potatoes in a large pot and add enough cold water to cover by 2 inches. Bring to a boil over high heat. Cook until potatoes are just tender, about 20 minutes. Drain and rinse under cold water until cool enough to handle. Peel potatoes and cut into 1/2 inch rounds.
2. Place a medium saute pan over mediu heat. Add vegetable oil and heat until shimmering. Add onions and saute until soft and almost caramelized, about 25 mintues. Lower leat if they begin to brown too quickly.
3. Peel the eggs and cut into 1/3 inch rounds.
4. Preheat the oven to 350°. Generously coat the inside of a 1 to 1.5 quart baking dish with the butter. Arrange a layer of half the potatoes in the dish, then a layer of half the onions, and then a layer of half the eggs. Season with salt and pepper and a light sprinkling of paprika. Spread with half the sour cream. Repeat with the remaining potatoes, onions and eggs, and season to taste with salt and pepper. Spread with the remaining sour cream and sprinkle with paprika.
5. Cover the baking dish and place in the center rack of the oven. Bake for 45 minutes.

(Mirror)

Results: kind of boring. Apparently they usually add kolbász (Hungarian sausage) to it in Hungary, and they usually don't use the onions.

I found the texture of the hard-boiled eggs off-putting in the recipe. If I make it again, I will shred the eggs on the large holes of a cheese grater.