Really Easy Double Cheesy Enchiladas If You Pleasy

Mark Saunders talked about Mexican food at church this morning, and it made me incredibly hungry. So when I came home, I made some for myself. My microwave enchiladas turned out actually quite tasty. So I decided to share them with you. Well, as much as I can electronically. Sorry you can’t taste them.

Here, then, follows detailed instructions so that YOU, TOO, can make microwave delicacies.

Use these:

  • half a small onion
  • 1 jalapeño (this makes it relatively spicy, so if your mouth is wimpish, lessen the pepper)
  • 1/2 teaspoon (ish, I just gave the bottle a couple of shakes) cumin
  • 1 clove of garlic
  • 1 tomato
  • 3 mushrooms
  • some (1/2 – 1 cup?) taco meat (ground beef + salt and pepper, cumin, cayenne pepper, paprika, chili pepper)
  • some (some tablespoons, probably? 1/4 cup?) Zippy Cheese Sauce (from Molly Katzen’s Moosewood Cookbook, found here – use cayenne and garlic)
  • 3 corn tortillas
  • a handful of shredded Cheddar cheese

Do this:Garlic Peeler

  1. Dice the onion, cut the jalapeño into small, non-scary pieces, and place them along with some vegetable oil into a saucepan and begin sautéing them.
  2. Side note: Garlic peelers like these -> are kind of AWESOME. No more getting nasty garlic in those gorgeous fingernails. Anyway, once the onions and jalapeños are Garlic Masherpretty tender, mash the garlic straight into the pan. Use one of <- those garlic masher doobers. They are also awesome.
  3. Let the garlic sauté for about 15-30 seconds (much longer and it gets bitter), and then add the tomato (diced) and the mushrooms (cut into smallish pieces).
  4. Let these wonderful veggies simmer for a small while (letting them get thoroughly heated, but not fully cooked, and then turn off the heat. They should look similar to this.Sautéed
  5. Here now is where you put your microwave to its intended purpose. (These things do not need to be fully boiling, for the microwave’s pièce de résistance is still yet to come.) Make sure the taco meat is warmed, the tortillas are supple (ew gross word. how about… floppy? pliant? soft? SOFT! there we go.), and the cheese sauce is creamy and liquidy.
  6. Mix together the taco meat, some veggies (until it pleases your eyes), maybe a tablespoon of cheese sauce, and I added some corn.
  7. Place this tasty mixture inside a yummy, SOFT, tortilla, and roll it up. I made 3, total.
  8. With the tortillas all rolled up and looking enchilady on your plate, smother them with cheese sauce and a handful of cheese (once again, as much as your eye pleases), and place them in the microwave for, oh, I don’t know, 45 seconds to 1 minute? You want the cheese to be melty, but you also want to be able to eat them and not burn your poor little mouth.
  9. Here is what they look like. You should eat them.

ENCHILADA

Also, if you add the cheese sauce to the veggies … it makes quite tasty queso.

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One thought on “Really Easy Double Cheesy Enchiladas If You Pleasy

  1. eliciaruth says:

    oh the woes of not having a microwave.

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