Forget the old saying about not taking the girl out of the country or the country out of the girl. You can't take the Tex-Mex out of this Texas gal! Living in a country & surrounded by Mexican food & cuisines ranging from Northern Mexico to Southern Mexico & borders beyond there is something to be said for the familiar Tex-Mex food I know & love. Our family has the traditional tamales for Christmas eve each year. This year was no exception. A few days prior to Christmas I was informed by our favorite tamale purveyors in town that they would have plenty of tamales on hand for Christmas Eve. "No need to order ahead" I was told... as I always have. (I hate changes I am not prepared for!) Not being one to trust fate to such a major part of Christmas Eve I was in the door of Juarez' very early on the morning Christmas Eve. Judging from the lines reaching out the door I was not the only one feeling uneasy about grabbing my allotment of tamales for my family. Once we drove our tamales home, did a little Christmas shopping, had Starbucks (All roads lead to Starbucks don't they?) we landed in the kitchen at home to whip up a batch of our favorite quickie Tex-Mex cheese enchiladas. While these aren't the most traditional of recipes the flavors are creamy, cheesy & very quick to prepare. From our home to yours for the Holidays~Feliz Navidad.
Family Christmas Eve 2008: Tamales, Enchiladas & a few fresh veggies highlighted the evening. The menu may change but the tamales always have a staring roll year after year!
Easy 3 Cheese Enchiladas
1-1/2 cups shredded Monterey Jack Cheese (6 oz. by weight)
1-1/2 cups shredded Cheddar Cheese (6 oz. by weight)
1 8-ounce package softened Cream Cheese
2 cans Old El Paso Enchilada Sauce, red
1 medium red or yellow Bell Pepper (1/2 diced & 1/2 cut into strips)
1/2 cup chopped yellow onion, minced
1 can of black beans, drained & rinsed
1 teaspoon ground Cumin
12-15 corn tortillas
Combine 1 cup of Monterrey Jack Cheese, 1 cup of Cheddar Cheese, the Cream Cheese, the red pepper, onions and cumin. Mix Well.
Heat corn tortillas, dip tortillas one at a time into enchilada sauce, coating the tortillas.
Spoon 1/4 cup of the Cheese Mixture down the center of each Tortilla. Sprinkle 1 Tbsp. black beans over cheese mixture.
Roll and place the Tortillas, seam side down, in a 9" x 13" pan. Pour the remaining sauce over the enchilada. Cover with the remaining 1 cup of Cheese. I garnish the top with 2 Tbsp. minced onion & pepper strips.
Bake at 350 degrees about 20 minutes or until hot.