cheese enchiladas and citrus fennel salad

an easy sunday dinner planned for tonight so you can continue to kick back and enjoy your last moments of the weekend. (or, if you are like me, scurry around and attempt to get a trillion things done in your last bit of weekend "free" time.) for the cheese enchiladas:

spread a small amount of enchilada sauce in the bottom of a baking dish.  we used trader joe's enchilada sauce (making dinner even easier!).  it was spicy (a little too spicy for jack i think) and delicious.  next, heat 12 corn tortillas in between damp papertowels in the microwave for 30 seconds.  this step allows the tortillas to become pliable and easier to work with.

fill each tortilla with a heaping tablespoon of grated monterey jack cheese and then roll it up tight.  place the tortillas seam side down in the baking dish, pushing them close together so that they will all fit.  pour the remaining enchilada sauce over the tortillas (we used the whole 12 ounce bottle).  bake at 350 degrees for 25 minutes.

for our side, citrus fennel salad:

we made citrus fennel salad a few weeks ago to go with our delicious pork chops.  this time, i varied the recipe a bit but the result was still a deiliciously fresh salad showcasing some of the season's best produce.  cut the peel off of two oranges, removing all of the white stuff, and cut them into bitesize chunks.  divide them evenly among two plates.  next, cut one fennel bulb into small slices and divide among the plates with the citrus.

now, prepare the vinaigrette.  whisk together 2 tablespoons of olive oil, 2 tablespoons of orange juice, 1 tablespoon of white balsamic vinegar, 1 tablespoon of whole grain mustard, and a dash of salt.  drizzle over salads before serving.

valentine's tomorrow...i hope you all have something special planned for your loved ones!  xoo.