Sunday, December 28, 2008

Cheese Enchiladas

This is one of our family favorites.  It's pretty easy to make, and with the help of a few prepared items from the grocery store, it's quick too.

12 corn tortillas 
4 cups of shredded cheese.  The Mexican variety in the store is perfect.  About a bag will do.
1 can of purchased enchilada sauce poured into a pie tin or shallow bowl.
Black olives
A few cups of vegetable oil.

Start by lightly frying the tortillas... just till they start to puff, then flipped to the other side to finish that side.

After lightly frying, add them directly into the sauce in the bowl

Continue to fry and dredge the tortillas until all are finished

After dredging the tortillas use to prepared cheese to fill tortillas.  A pinch or so will do.  I added olives this time, but diced, sauteed onions are tasty too.

Roll them with the cheese and, in this case black olives, and place them in a greased baking pan that has been covered with a thin layer of enchilada sauce.

After pan is full, add a couple handfuls of cheese on top of completed pan.

Bake at 350 degrees F.  for 30 minutes.  Let stand 5 minutes to let cheese set up, and serve with sour cream, salsa verde, or anything else that you think might go well with this.

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