Hey y’all, I was flipping through a Better Homes & Gardens magazine and saw that they had this cheese enchilada variation that sounded really good so I decided to give it a try !
So, just a few quick notes. They wanted to use Monterey Jack but I went with pepper jack cheese, I also chose not to deseed the jalapeno and I went with medium heat enchilada sauce (I used to love using hot enchilada sauce but they quit selling that in my town).
I loved eating these. The pepper jack and cheddar had melted into a creamy, ooey-gooey mixture but the crumbled queso fresco still held most of its shape. Thanks to the various sources of heat in this enchilada dish, you can actually still get some heat to this despite all the cheese ! Fairly easy to make + being a tasty filling enchilada = a recipe I’d gladly make again !
I did not realize until writing this, that this recipe actually came from a 2018 issue of Better Homes & Gardens.
I was not paid in any form to mention this recipe or BHG.
Take care y’all !
Excited To Cook 