|
 Recipe: Cheese Enchiladas
Cheese enchiladas are very rich and filling, but if you're a cheese lover
like me, they're one of the best dishes to get your fix.
| Yield |
6-8 enchiladas |
| Time |
30 minutes |
| Tools |
- grater
- knife
- medium bowl
- wooden spoon
- 13x9 baking dish
- aluminum foil
- several small bowls
|
| Ingredients |
- 2 to 2½ c cheese (Chihuahua, Monterey Jack, and/or cheddar)
- ½ c onion, diced (optional)
- 1-2 oz pickled jalapeños, minced (optional)
- 1½-2 c red chile sauce
- 6-8 warm tortillas (depending on
size)
- 1 c lettuce, shredded
- 1 avocado, diced or 1 c guacamole (optional)
- 1 c sour cream (optional)
- 1 c fresh tomato, diced (optional)
|
| Directions |
Grate cheese and combine all but ½ c with the onion and jalapeños.
Spread half of the sauce evenly in the baking dish. Preheat oven to
400.
Lay a tortilla
flat on counter, and sprinkle about ¼ c of cheese mixture in a line across
the center. Roll tightly and place seam-side down in the baking dish. Repeat
with the rest of the tortillas. Pour remaining sauce on top and spread so
that each enchilada is entirely covered. Sprinkle remaining ½ c cheese on
top.
Cover with foil and bake until hot, about 20 minutes. Serve with
side dishes of lettuce, avocado or guacamole, sour cream, and tomato. |
| Notes |
Serve cheese enchiladas with refried beans
and Spanish rice for a hearty meal. |
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