Enchiladas Suizas

Studying Time: 5 hours
Cooking Time: 45 minutes
Recipe: Adapted from Pepper Jack Enchiladas in The Food Nanny Rescues Dinner by Liz Edmunds

I'm now almost positive that my desire to cook has nothing to do with how much I actual study. Sometimes I feel like cooking to take a break from studying (like today) and sometimes I feel like cooking is the last thing I want to do! I definitely don't make as many elaborate dishes, but the time I spend cooking really isn't related to how much I've studied during the day. Like today. I spent almost all day researching for a big Media Theory project and there I was in the kitchen cooking with J.

This recipe is one of my favorites. My mom gave me The Food Nanny for Christmas and this is the recipe I find myself coming to again and again. Probably because there is almost a complete lack of decent Mexican food on Long Island. I've had better Mexican food in Omaha, NE. (Seriously. If you're ever in Omaha, this place has amazing adobado burritos. I can't even...in Omaha!? Yes.) But, my standards for Mexican food have been lowered substantially. And I bastardize poor Enchiladas Suizas at home.

"Enchiladas Suizas" adapted from The Food Nanny Rescues Dinner
Cook Time: 20 min
Serves: 8 

8 flour tortillas
2 cups {8 oz} shredded Swiss cheese
1 jar Trader Joe's Salsa Verde

Preheat oven to 375 degrees. Heat tortillas in a small skillet until soft and pliable. Spread 2 heaping tablespoons of the cheese into tortilla and roll up. Place tortilla seam side down in a 13 X 9 inch baking dish. Pour salsa over tortillas and top with remaining cheese. Cover and bake for 20 minutes. Uncover and bake for an additional 3-5 minutes until cheese is browned and bubbly.

Serve with chips, salsa, and refried beans.

Morn the loss of traditional Mexican food.