Cheese Enchiladas
Use fresh cheese and shred (grate) yourself. The cheese you guy that is already shredded has ingredients in it to stop it from sticking together which causes it to not melt as well. Besides, fresh is always better and requires less wasteful packaging.
Ingredients
1 can Tomato Sauce 15 oz
2 cans Green Chilies 4 oz, do not drain one can
1 Tbsp Chili Powder
½ tsp Cumin
½ tsp Dried Oregano
1 tsp Minced Garlic
2/3 cup Water
12 Corn Tortillas
1 ½ cup Freshly Shredded Cheddar Cheese (about 8 oz)
1 ½ cup Freshly Shredded Monterey Jack Cheese (about 8 oz)
1 medium sweet onion chopped
Fresh Cilantro chopped
Preparation
Place tomato souce, one can of the green chilis undrained, chili powder, cumin, oregano, and garlic into a food processor or blender and blend until smooth. Then pour the mixture into a sauce pan and heat over medium high heat.
Once the sauce is warm, gradually wisk in the water and stir until the sauce is the consistency that you prefer.
Preheat the oven to 350 degrees F.
Pour a small amount of the enchilada sauce on the bottom of a 9X13 baking pan.
Then place the corn tortillas in the remaining warm enchilada sauce to soften.
Remove the tortillas one at a time and top wioth a small amount of each type of the shredded cheeses, onion, and green chilis. Then roll it up and push it to the end of the pan.
Continue this process for all 12 tortillas.
Pour the excess sauce over the top of the rolled tortillas and sprinkle the top with the remaining shredded cheese.
Bake the enchiladas for 15-20 minutes until the cheese is melted and slightly golden brown.
Top with the chopped fresh cilantro.
Serve with sour cream, guacamole, and spanish rice.
Keywords: Main Mexican
