Easy Cheese Enchiladas
Source of Recipe
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List of Ingredients
Enchilada sauce (see recipe)
12 corn tortillas, 8 inches in diameter
3 cups grated Monterey jack cheese
3 cups grated longhorn cheddar cheese
1/2 to 1 pint sour cream
1 medium onion, chopped
Salt to taste (optional)
Recipe
Make enchilada sauce first. Heat tortillas (3 to 5 at a time) in microwave oven just until softened, about 20 seconds. Using tongs, dip each tortilla into the heated sauce to coat evenly on all sides.
Mix cheeses together. Put 2 to 3 heaping tablespoons cheese in center of each tortilla. Set aside remaining cheese to use later.
Lightly oil a 13-by-9-inch pan. Roll up tortillas and set in prepared pan seam side down.
Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Bake uncovered in preheated 350-degree oven 20 minutes or until cheese is melted and just starts to brown. Serve topped with sour cream and chopped onion. Add salt if needed. Makes 6 to 8 servings.
Enchilada sauce
1/2 cup chopped onion
1 large clove garlic, pressed
2 tablespoons vegetable oil or lard
1 tablespoon flour
2 tablespoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon salt
1 can (15 ounces) tomato puree
1 1/4 cups chicken broth
In large skillet, saute onion and garlic in oil until limp. Add flour and cook 1 minute over medium heat, stirring constantly. Add remaining ingredients and simmer, partially covered, about 15 minutes. Makes 21/2 to 3 cups.
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