Country Woman, I believe: Three Cheese Enchiladas. This is a great meatless recipe with super southwestern flavor. It uses pretty basic ingredients and is very adaptable. One could use any color of sweet peppers (or any combination), for example, or even the frozen diced green peppers. I often use shredded cheddar only (because I always have that on hand), but a Mexican-blend cheese is also very good.
I like to serve this with Spanish rice on the side. The easiest and (for me) most reliable way to do this is by using the Vigo yellow rice mix. Great flavor and so simple to make. It complements any Mexican-style dish.
A salad of some sort is a must, too. I like cooling fruit salads with southwestern flavors. The easiest is just to arrange a mix of canned and/or fresh or frozen fruit on a platter -- sliced pineapple or peaches, or pineapple chunks, sliced or mandarin oranges, any kind of berries -- and drizzle with either a poppy seed or a raspberry vinaigrette dressing.
Another possibility is a coleslaw with complementary flavors. I tried this last night: a bag of coleslaw mix with a dressing made of 1/2 cup ranch dressing, 1/2 tsp. cumin, 2 tsp. lime juice, salt to taste and enough milk to make the consistency better for combining. Also sprinkled in about 1/4 cup shredded cheddar. This was very good!
Hope your family enjoys these recipes if you try them!
This and That, Woods and Shore
9 hours ago