Cheese Enchiladas

I’m sorry I haven’t been posting very regularly.  I’ll make it up to you guys by posting two this week.  One today, one on Thursday.  How’s that?

Okay, this is Percy Jackson post part 2 of 2.  Cheese enchiladas!  Grover (a satyr) regards them as his favorite food.  While on their first quest in The Lightning Thief, Percy, Grover and Annabeth come across a suspicious looking garden emporium, and a discussion of enchiladas comes up.

“Don’t knock,” Grover pleaded.  “I smell monsters.”

“Your nose is clogged up from the Furies,” Annabeth told him.  “All I smell is burgers.  Aren’t you hungry?”

“Meat!” he said scornfully.  “I’m a vegetarian.”

“You eat cheese enchiladas and aluminum cans,” I reminded him.

“Those are vegetables,” [said Grover.] (Riordan 172)

Parental Advisory: Aluminum cans are not considered vegetables by the FDA and are not fit for human consumption.  Please keep aluminum cans out of the mouths of children.  However, if you are a satyr, eat away!

I didn’t partake of any aluminum cans, don’t worry.  But I did make cheese enchiladas!  They are entirely vegetarian, perfect for a hungry goat, so if you’re not a fan of meat, this is the dish for you! 

Uh-oh.  I think I just insinuated that vegetarians are goats. Lo siento!

Well goat, vegetarian, or omnivore, these enchiladas are delicious, easy, and quick.  I got this recipe from BigOven and adjusted it to make 3 enchiladas (that’s how many tortillas I had).

Cheese Enchiladas

2 cups Cheddar and Mozzarella (or Jack) cheese, grated and combined

3 Flour tortillas

3 tbsp Butter

3 tbsp Flour

¾ cup Water

¾ cup Milk

½ teaspoon Salt

¼ teaspoon Pepper

¼ tsp Garlic Powder

1 tbsp Cumin

3 tbsp Chili Powder

1 cup Sour Cream

Optional: Chopped black olives

1.      Roll up half of the grated cheese in tortillas, and place in baking pan.

2.      Brown Margarine and flour in a frying pan (it looks like a weird paste), the gradually add water and milk. Let mixture come to a boil then reduce heat and cook until thick (about 5 minutes) stirring occasionally. (Mine was a little lumpy, so I used an immersion mixer to smooth it out).

3.      Add salt, pepper, garlic, cumin and chili powder (adjust spices to taste).

4.      Remove from heat and stir in remaining cheese, as well as the sour cream.

5.      Pour mixture over the enchiladas, making sure the sauce covers all sides and top, and bake at 350 degrees for 20 minutes, or until cheese in the center is completely melted.  Sprinkle olives on top, if desired.

Adding milk and water to the butter/flour mixture

After adding the chili powder

Finished, with olives

The original recipe was a little weird, because it didn’t give definite measurements for things.  This was nice, because you could adjust it to however much you wanted to make, but it also meant a lot of guess work.  I ended up with more than enough sauce, so I could have done quite a bit less water and milk.  However, the sauce is really tasty, so I was okay with the extra.

That’s it for now.  Tune in on Thursday for another post!