An Italian Makes Enchiladas!

Shhh... Don't tell Papa!  Although I made Nona Giardino's gnocchi for my full blooded Italian father last week, truth be told, I absolutely love all things ENCHILADAS!  Well, actually, I love all things CHEESE!  And so, when my neighbor Maria and her daughter, Jaime, who was in town visiting, wanted to learn how to make my cheese enchiladas, I was happy to teach them my recipe. I've cultivated this dish over the years and now I am just as happy to share this recipe with you!  However, here is the part where my Italian roots kick in... I am never one to measure, thus you will also never catch me baking, because I just can't grasp the idea of meticulously measuring a teaspoon of this and a cup of that.  I simply don't have the patience or focus, which so many cooks take for granted, yet I view as a true gift and talent. I also would never claim to be an extraordinary chef, just someone who loves to cook for my family and friends!  Measuring is not in my genetic makeup (or other makeup for that matter, which is why I never use a mirror to apply my lipstick!) Rather, I have all the ingredients set aside and go with what "just feels right" and run with it!

This blog will be about so much more than recipes. Ironically, it just so happens that this is what my first post is about! That being said and keeping in mind my method of madness, here is what works for me and as you perfect this recipe to your liking, simply add more or less of any of the ingredients to suit your personal tastes.

Caterina's Cheese Enchiladas
Feeds 10-12

• Corn tortillas (package of twenty or so)
• Shredded cheese (about 2 lbs, blended Jack/cheddar or Mexican)
• Sliced black olives (I like a lot, so I use several cans)
• Chopped white onions (I find that a bag of Trader Joe's brand saves a lot of time and tears)
• Sliced green onions (I like a lot and use some for garnish afterwards, so a few bunches)
• Large can of enchilada sauce (I actually don't have a favorite brand and some are more bitter, so I actually buy two different brands and mix them)
• Minced garlic and olive oil (Alas, the Italian in me HAS to have a say in this!)

1. In a LARGE bowl, mix together cheese, olives, both kinds of onions, a couple table spoons of chopped garlic (the jar from the store works great!) And reserving some cheese and green onions for garnish, set bowl aside.
2. Spray a couple Pyrex baking dishes with cooking oil, such as Pam and then coat the bottom with just enough enchilada sauce to cover the bottom of the pan.  
3. Heat a LARGE pan with olive oil, enough to coat the pan very generously. When heated, place in a couple, or several tortillas if your pan is huge like mine, and cook until just bubbly, but not stiff, turning once to coat both sides. With tongs, transfer tortillas onto a cookie sheet that has been covered with paper towels, to absorb extra olive oil. When cookie sheet has tortillas covering single layered and not touching each other, cover them with more paper towels and repeat process, adding more oil to the pan as needed.  
4. When all the tortillas are cooked, take the cookie sheet full of lightly sautéed tortillas to the counter where you've placed the cheese mixture. I find that my center island works best for this, which leaves room for assembly. I then take a tortilla, and place it on the plate and grab a big handful of the cheese mixture and roll it as tightly as I can. The ends inevitable don't quite meet up, being that it is so stuffed with goodies. So, simply lay that side down on the Pyrex dish, so the opening is bottom down. 
5. Repeat until tortillas or mixture is used up. Sometimes I find that I have just enough left over to fit into a tiny Pyrex dish, which holds a couple or a few enchiladas and is perfect for either my husband, when I scamper off to book club or bunco, or for me, when it is poker night for him!  These enchiladas freeze beautifully, folks! Before placing them in the freezer or oven, I spoon down the middle a little more enchilada sauce, cheese and green onion because presentation is everything, darling! Cover with aluminum foil. Preheat oven to 400 and bake until hot and bubbly, (like my husband!)  Save the extra sauce by freezing in plastic bags or containers in the fridge, to spoon on after the enchiladas make their piping hot, bubbly appearance from the oven.  You don't want to ladle too much sauce in the beginning, because they become soggy.  Alas, this will be trial and error, as it has been for me.  So, come up with your own version and enjoy!

Jaime took a photo of our work in progress!

Cheers,
Caterina