Monday, March 5, 2012
This dish is predicated on another... Puerto Rican rice and beans. That's the main filler for the enchiladas. You can use what you wish... but Rice and Beans makes it what it is.
So.... using fresh sun dried roast tomato wraps, lay in a fat line of rice and beans, another of chopped cabbage, a splattering of store made fresh spicy salsa, a grip* of shredded cheese, and a light sprinkling of Adobo seasoning.
Roll the wrap up, and lay out in a 3" deep square dish. Repeat making more and laying them in till the dish is full.
Pour over a jar of Classico Sun Dried Tomato Alfredo sauce. Cover with enough shredded cheese to.... well.... cover. Thickly.
Bake in a 350 degree oven for an hour.
Serve with cold sour cream.
* A 'Grip' of shredded cheese is the amount picked up with the fingertips. Less than a hand full, and a lot more than a pinch.