Cinco De Mayo with Ay Mamacita Red Chile and Cheese Enchiladas

I love how Cinco de Mayo never sneaks up on you. You always know what day it will be because with even a cursory understanding of espanol (never have mastered the tilde over the n on the computer), you've got the date etched in your memory. When do I need to have the enchiladas ready? Why, on Cinco De Mayo, of course. Easy. Other holidays, like Easter for example, require constant flipping of the calendar. Easter-who knows if it will be in March or April? Sometimes it even gets squished so far into March that the Peter Cottontail and Lucky the Leprechaun have terretorial gang fights. Not so, Cinco de May-o. Cinco De Mayo (like Fourth of July) looks you straight in the eye and lets you know right when it's coming and how long it'll be staying. And isn't long, either. Put on your sombreros and get ready, mis amigos. This year, we're making cheese enchiladas just because they are so darn delicioso, that's why. Here's how you're going to make them:

Start with some homemade enchilada sauce. Don't be scared- it's muy sinchy. I like the sound of that. Muy sinchy. I'm getting a little carried away with this Spanglish thing, huh? I'll try to cut back, but I can't promise ninguna cosa.

Throw together some filling. I've got shredded sharp cheddar, green chilies, sour cream, and a bit of onion.

Lightly fry some tortillas.

Roll them around in the sauce.

Fill er' up, boys.

Stack them on top of each other while you're rolling them up, just to save some work space inside the pan. Spread them out in the pan with plenty of room to breathe. Cover with any extra sauce and just a sprinkle of cheese.

Bake it just an itty bit, just to get things bubbling. Tengo hambre all over again.Oh, don't eat them yet. You'll burn your mouth on hot melted cheese. I'm just guessing because I didn't do that. No senor, I always wait and let things cool. Tengo paciencia.

I serve them with some homemade refried beans and a little bit of shredded cabbage with a lime and sour cream dressing, and some chopped red tomatoes. But even all alone, they're worth every last bite. So what are you waiting for? Cinco De Mayo is just a few dias away. Hasta Manana.

Money Saving Tips:

Hey-you're already ahead of the game. You're going to feed four for less than the price of one plate at a restaurant. Making the sauce on your own saves you cash-especially if you use chicken bouillion cubes for the broth. Save even more buy stocking up on your favorite cheeses when they're on sale. Buy tortillas in bulk and freeze any extras or better yet-make a big bag of healthy baked tortilla chips.

Red Chile and Cheese Enchiladas

Estimated Cost: $8.00 for 12
For Enchiladas:
2-4 tablespoons vegetable oil
12 tortillas
1/2 cup shredded cheese, for top (I used cheddar and jack)

1 tablespoon chopped cilantro, or sliced green onions, for garnish

For Sauce
2 tablespoons vegetable oil
2 tablespoon flour
4 tablespoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon dried cumin

1 teaspoon paprika
1 (14 ounce) can chicken broth
1 cup tomato sauce (if you can find it, try El Pato spicy tomato sauce in the yellow can)

For Filling:

2 cups shredded cheese (I used sharp cheddar)

1 (7 ounce) can diced green chilies

1/3 cup finely minced onion or scallions

1/2 cup sour cream (I used Daisy light)

Heat 2 tablespoons oil in medium saucepan over medium heat. Add tortillas, one at a time, and lightly fry just until softened, adding more oil as needed. Stack tortillas atop one another on a paper towel. When finished, in same skillet heat oil for sauce. Whisk in flour; cook for one minute. Add chili powder, garlic powder, cumin, and paprika. Stir for one minute. Whisk in chicken broth and tomato sauce. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionaly. Prepare filling while sauce simmers, by combining shredded cheese, chilies, onion, and sour cream in medium bowl. Preheat oven to 425 if you are baking the enchiladas now. Grease a 9 by 13 inch baking pan and an 8 inch square baking dish. Pour about half of the enchilada sauce into the bottom of the large pan. Pass the tortillas through the sauce, on both sides. Add about 1/4 cup filling and roll up. Stack rolled tortillas atop each other in pan, so that you still have workspace to dip tortillas in sauce. Repeat until all tortillas are rolled, then arrange tortillas between the two pans. Pour remaining sauce over the top and sprinkle lightly with cheese. (Can be prepared up to this point. Cover tightly with foil and refrigerate for up to two days.) Place tortillas in 425 degree preheated oven. Bake for 10-15 minutes, or until just bubbly and cheese is melted. Sprinkle with cilantro and let cool for five minutes before serving. (If baking refrigerated enchiladas, increase baking time to 20-25 minutes. Keep covered with foil for first ten minutes of baking, to prevent drying.)

Next Up:

So Easy Un-Refried Beans-in the SlowCooker