Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Caciotta Cheese Enchiladas




Source of Recipe


Internet


List of Ingredients




1/3 c. vegetable oil
8 (8 inch) corn tortillas
2 c. red chile sauce
4 ½ c. grated caciotta or monterey jack cheese


Recipe



Lightly grease an 11¾by 8½ inch glass baking pan. Set aside. Heat the oil in a small skillet over low heat, until it's hot enough to sizzle when a tiny piece of tortilla is dropped in. Using tongs, dip a tortilla into the chile sauce and lay it on a flat surface. Sprinkle ½ c. of the cheese down the center of the tortilla and roll the tortilla from one end to the other. Lay the enchilada in the prepared pan with the seam down. Repeat the steps with each tortilla, fitting them tightly into the pan. Pour the remaining chile sauce over the top of the enchiladas and sprinkle them with the remaining cheese. Prepare these as close to serving time as possible. To finish the enchiladas, preheat the oven to 400 degrees and bake them for 12 minutes. Serve at once.