Cheese Enchiladas

Hi everyone, I’m Grace.

I am a Junior at CSUDH and hope to graduate by 2019. I am working really hard at it. This class is different from any other class I’ve taken before, starting with the blog. I’ve never blogged before, so hopefully I’ll do well. I will much appreciate all the help I can get from any of my classmates

The selfie on this blog is from my Monday night dinner: cheese enchiladas. I love cheese enchiladas more than any other type of enchiladas. It’s not complicated to do them and the results are delicious .  These enchiladas are “white” because as you can see, they are not dipped in any red or green sauce, they are just dipped in oil. Monterrey jack cheese is rolled inside. Once they are rolled, they are topped with shredded lettuce, grated carrots, red onion marinated in lemon with salt, sour cream, and grated fresh cheese.  Once all those toppings are piled on the enchiladas, I pour warm sauce made with fresh cooked tomatoes, oregano,  a garlic clove and chicken flavored tomato bouillon. After that, all I have left is to enjoy.