Stacked Cheese Enchiladas
This is a quick way to make enchiladas. I prefer the cheese and onion variety but you can add hamburger or shredded cooked chicken if you like. You can also use canned enchilada sauce, but if you have the time you will not be sorry you made your own.
Corn Tortillas, 3 per person
Shredded cheddar or Monterey jack cheese
New Mexico Red Chile Sauce (see recipe in Entree section)
Cooking Oil Spray
Ground Beef if desired
Heat a large frying pan to medium. Spray with cooking oil spray. Place one tortilla in pan and cook for a minute or so, turn and cook the other side. You just want to cook them long enough to become a little soft and pliable. Set aside on a paper towel, cover with another paper towel and continue cooking the tortillas. Stack a tortilla on a plate, add chile sauce, cheese, onions and ground beef. Do this three times, ending with chile sauce and cheese. You can warm them in the microwave to re-heat, but if you do this quickly it will not be necessary.
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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.