I firmly believe that if you have cheese and tortillas in the fridge, you can build yourself an amazing meal from there. You are creative, you are adventurous, and above all, you believe in the power of cheese to transform the run-of-the-mill contents of your fridge into a meal that you’ve devoured in seconds, yet are still craving.
If you have cheese and tortillas, you can make, just for starters:
- fajitas (just cut all the ingredients into thin strips)
- chimichangas (wrap the ingredients, brush the tortilla with butter, and bake chimichangas until golden brown)
- huevos rancheros (if you have corn tortillas… just toast the tortilla, top with a fried egg, sprinkle cheese on top and broil until cheese melts, and then of course add all your favorite toppings!)
- and enchiladas, which I just made this past week.
This past week, I had three kinds of Conebella Farm Cheese in my fridge. Yep. It was a very good week! So I made Three Cheese Enchiladas with Conebella Farm Cheddar Spreads and Conebella Farm Colby. Salsa verde gives these enchiladas a fresh, tangy taste which mingles well with the rich cheese flavors.
On other weeks, easy meals start with cheese + tortilla + whatever’s-in-the-fridge-or-pantry. There’s some strategy behind the “whatever” part: I do make sure vegetables and protein take prominent places. So an easy weeknight meal might be cheese and tortilla, plus:
- Another protein, such as ground beef, turkey, sausage, or even eggs for a “breakfast burrito” that’s good enough to eat for dinner.
- Classic saffron rice or legumes like beans (refried beans or beans I’ve cooked ahead of time, frozen and then hopefully remembered to thaw in time for dinner).
- Vegetables: sautéed onions and peppers, chopped lettuce, sliced avocado, chopped tomatoes.
- And of course, salsa.
If you happen to have a bottle of salsa verde in the pantry, you’re well on your way to making these rich, spicy Three Cheese Enchiladas. If you’re feeling ambitious, you can also make your own salsa verde with tomatillos!
When I first made these enchiladas, my husband suggested adding some meat. And since Valentine’s Day is coming up, I decided to indulge him. So I treated him to enchiladas with cooked shredded chicken the next time I made the recipe. Whether you make it meatless or shred in some cooked chicken, you’re sure to enjoy the blend of Conebella Farm Jalapeno Cheddar Spread, Conebella Farm Colby and Conebella Farm Cheddar Spread in these easy enchiladas.
- 8 ounces Conebella Farm Jalapeño Cheddar Spread
- 8 ounces Conebella Farm Cheddar Spread
- 3 1/2 cups Conebella Farm Colby (2 1/2 cups for filling)
- 2 1/2 cups salsa verde (1 cup for filling)
- 1 4-ounce can diced green chiles
- 6 green onions, chopped
- 1/4 cup fresh cilantro (plus more for serving, if desired)
- 1 1/2 cups cooked chicken, shredded with a fork
- 12 whole wheat tortillas, softened
- Sour cream and extra salsa verde for serving
- ~Makes 12 enchiladas~
- Preheat oven to 350F. In a large bowl, mix cheese spreads, 2 1/2 cups Colby, 1 cup salsa verde, chiles, green onions, cilantro and cooked chicken.
- Coat a 3 quart glass baking dish with 1 cup salsa verde. Assemble the enchiladas by placing a heaping 1/4 cup of filling inside each tortilla. Fold the bottom of the tortilla in toward the filling, then fold the sides over, then fold the top down. Place enchiladas in the dish, seam side down.
- Top with remaining salsa verde (or more, if desired) and sprinkle remaining Colby over the top.
- Bake enchiladas about 30 minutes, uncovered, until the cheese is golden and the enchiladas are thoroughly heated.