Enchiladas--Roll ‘em Up Fast

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Cheese Enchiladas Ranchero

Mexican-style rice

Sliced avocados

Mango flowers

Almost everybody in Southern California loves Mexican food. But when we think about cooking favorite Mexican dishes such as enchiladas, we are usually deterred by the amount of time it takes to make the sauces and chop the ingredients.

This recipe for cheese enchiladas is different. Quick and economical, it uses a microwave oven and prepared ingredients. Along with Mexican rice and sliced avocados it makes a great summer meal that won’t heat up the kitchen.

Since the rice takes longest to cook, start it before preparing the enchiladas. If you’re on a really tight schedule, use a Mexican rice mix instead of making the rice from scratch.

Simply heat the canned enchilada sauce, then dip each tortilla into the sauce to coat both sides. Fill with cheese, a quarter of the long green chile and chopped green onions and roll-up. Place them in a baking dish. If you have any leftover meat, such as chicken or beef, shred or chop it and add to the filling. Pour over the remaining sauce and top with cheese. Pop it in the microwave about 10 minutes and the enchiladas are ready to serve. Serve sour cream to spoon over enchiladas and chopped cilantro to sprinkle on top.

Mango flowers make a quick dessert. Cut a slice off each side of mango, cutting as close as possible to the seed. Score the fleshy part of each mango half lengthwise then crosswise to form small squares. Push the skin up to form the flower. Serve with lime wedges.

CHEESE ENCHILADAS RANCHERO

Staples

1 tablespoon oil

2 cloves garlic

1 small onion

1 cup rice

Shopping

1 (1-pound 3-ounce) can enchilada sauce

1 (1-dozen-count) package corn tortillas

1 (7-ounce) can whole green chiles

3 cups shredded Jack cheese

1 bunch green onions

1 1/2 cups shredded Cheddar cheese

1 small tomato

1 (14 1/2-ounce) can clear chicken broth

1 bunch cilantro

Sour cream

Optional Side-Dish Shopping

Avocados

Mangoes

Rice

1. Mince 2 cloves garlic and 1 small onion. Chop 1 small tomato.

2. Heat 1 tablespoon oil in 3-quart saucepan. Add garlic and onion and saute until tender.

3. Add 1 cup rice and saute until it begins to brown.

4. Add tomato and saute quickly.

5. Stir in 1 (14 1/2-ounce) clear chicken broth. Heat to boiling, then cover and simmer about 20 minutes until rice is tender and broth is absorbed.

Enchiladas

1. Heat 1 (1-pound 13-ounce) can enchilada sauce in medium skillet until hot.

2. Meanwhile, mince 3 green onions. Quarter 2 canned whole green chiles lengthwise.

3. Remove enchilada sauce from heat. Dip 8 corn tortillas, 1 at time, in sauce to coat lightly on both sides.

4. Sprinkle about 1/3 cup Jack cheese down center of each tortilla. Add about 2 teaspoons green onions, then top with 1 piece green chile. Roll up. Repeat until all ingredients are used.

5. Arrange tortillas in 13x9-inch baking dish. Pour remaining enchilada sauce over. Sprinkle with 1 1/2 cups shredded Cheddar cheese.

6. Microwave on HIGH (100% power) about 10 minutes or until heated through.

7. Just before serving chop 1/2 cup cilantro leaves. Stir 1/4 cup cilantro into rice. Serve enchiladas with rice, sour cream and garnish with remaining cilantro.

Makes 4 servings.