I sought the advice of a Texas native for this one. I just know you'll enjoy this recipe sent to me by my buddy, Lisa Flood. What follows is exactly what she sent:

Let's turn up the heat and head down to San Antone! There's lots of room to play with in this recipe. I'll show you as I go:

3 cups of shredded Mexican 4-cheese blend ( in your dairy case) 3 oz. package of cream cheese, softened
1/2 cup of your favorite brand/temperature picante sauce(try Pace-- made in San Antonio!)
1/2 cup of thinly-sliced green onions
1 medium red bell pepper, diced ( I omit; a medium picante serves just fine)
1 tsp. cumin
4-8 medium sized flour tortillas ( depends on how much filling you like-- I like a lot, so I use 4 tortillas for 2 people!)
Shredded lettuce
diced tomato
another 1/2 cup pf the picante for topping, optional
your favorite chili for topping, optional

So you've amassed the ingredients of your choice. Now what? Here's what: Combine 2 cups of the shredded cheese, the softened cream cheese, 1/2 cup of picante sauce, the bell pepper, the green onions, and the cumin. Mix thoroughly. Spoon at LEAST a fourth of a cup of filling down the center of each tortilla, fold in half, roll up, and place seam-side down in a baking dish that has been sprayed with a little Pam. Do not stack these, keep 'em in a single layer. Spoon another 1/2 cup of picante sauce over enchiladas if you wish, then the heated chili if you wish, then top with remaining cup of shredded cheese ( a must in any case). Optional: you can top the enchiladas with hot chili AFTER you bake them instead of before. Do not cover dish. Bake at 350 for 20-30 minutes or until hot and melty -- it will depend on how thickly you packed each enchilada. Serve topped with shredded lettuce, diced tomato, more shredded cheese if desired, maybe some chopped black olives. Perfect side dish: refried beans! Now make sure you have the phone number of your favorite cardiologist handy!

The Homesick Texan has updated this recipe:
"By the way, I wanted to add a helpful hint to the Five Cheese Enchiladas recipe: before using flour tortillas, it helps to put them between 2 paper towels that have been sprinkled with water and microwaving them for about a minute... it softens them up and makes them easier to handle."
Return to Past Recipes of the Week
Return to Main Page
Go To Recipe of the Week