Cheese Enchiladas

You can adjust the spiciness of this recipe by using mild or hot chiles and more/less chili powder. Dipping the tortillas in the sauce can be messy, but it keeps them from ripping. Be careful not to burn yourself!

CHEESE ENCHILADAS 

Serves 4.

Ingredients
2 c Monterey Jack cheese, shredded
1 c Cheddar cheese, shredded
¾ c sour cream
1 medium onion, finely chopped
¼ t pepper
1 can (15 oz) tomato sauce
1 can (4.5 oz) medium green chiles, drained
1 clove garlic, finely chopped
2/3 c water
1 T chili powder
½ t dried oregano
¼ t ground cumin
8 corn tortillas

1) Preheat oven to 350 degrees F.
2) In a medium bowl mix cheeses, sour cream, onion, and pepper. Set aside.
3) In a medium saucepan, heat tomato sauce, chiles, garlic, water, chili powder, oregano, and cumin to boiling, stirring occasionally.
4) Reduce heat and simmer uncovered for 5 min.
5) Pour into a 9” cake pan. Let cool slightly.
6) Dip each tortilla into sauce to coat both sides. Spoon ¼ c cheese mixture onto each tortilla and roll. Place seam downward in 11 x 7 glass dish.
7) Pour remaining sauce over enchiladas.
8) Bake uncovered for 20 min or until bubbly.
9) Top with additional cheeses, salsa, and/or sour cream.

Mexican Layered Bean Dip

Mexican Layered Bean Dip 
from Cathy

Makes 2 dinner plates or 1 platter.

Ingredients
1 large can refried beans
½ pkg. taco seasoning
½ small carton sour cream
½ small carton avocado dip
1 can sliced black olives
½ small can green chiles
Chopped green onions
Chopped tomatoes
Cover with shredded cheddar cheese
Tortilla chips

Mix together beans and taco seasoning. Spread on a plate. Layer other ingredients on top. Serve with chips.

Sri Lankan Sweet Potatoes with Cardamom and Chiles

Don't be scared by the spices in this recipe! It's really quite easy and all the ingredients were found in our local grocery store.

SRI LANKAN SWEET POTATOES WITH CARDAMOM AND CHILES

adapted from Madhur Jaffrey's World Vegetarian

serves 6

Ingredients:

2 very large sweet potatoes (2 1/2 lbs)

1/4 t ground turmeric

5 T peanut oil or olive oil

3 whole dried hot (or mild) red chiles, broken into halves

2 whole cardamom pods

1 (3-inch) cinnamon stick

20 fresh curry or basil leaves

3 onions, cut into fine half rings

2 t crushed dried hot red chiles or chili flakes

1 1/2 t salt

1 1/2 T lime juice

rice

Directions:

1. Peel the sweet potatoes and cut into 3/4" chunks. Boil potatoes with the turmeric for 5 - 6 min, until sweet potatoes are tender, but still firm. Drain.

2. Heat the oil in a large skillet over medium-high heat. Add red chiles and stir until chiles darken (a matter of seconds). Add the cardamum and cinnamon. Stir once or twice and then put in curry leaves. Stir once and add onions.

3. Cook onions for 5-6 min or until they are lightly browned.

4. Add sweet potatoes and cook for 5 min.

5. Add crushed red chiles, salt, and lime juice. Stir and cook until sweet potatoes are tender to taste.

6. Remove half chiles, cinnamon, and cardamom before serving.

7. Serve with rice.