Ingredients: |
Ingredients: 12 corn tortillas
1/3 c. vegetable oil
1 (10 oz.) can enchilada sauce
2 c. diced fresh tomatoes
1/2 c. onion, chopped fine
Cheese Sauce:
1/3 c. margarine and flour
3/4 tsp. salt
1/4 tsp. paprika, optional
3 c. milk
2 c. shredded sharp processed American or Cheddar cheese
hot pepper sauce or 4.5 oz. can chopped green chiles, undrained
|
Directions: |
Directions:Oven: 350º ~ Yield: 6-8 servings
Cheese Sauce: Melt margarine in a large saucepan; whisk in flour, salt and paprika. Add milk; stir constantly until sauce thickens and bubbles. Remove from heat. Blend in cheese with 3 drops of hot pepper sauce. Set aside. Soften tortillas in hot oil (5 seconds); drain. Dip tortillas in warm enchilada sauce; spoon 1 to 2 T. cheese sauce on each. Add 2 T. tomato and 2 T. onion (add shredded chicken or beef, optional). Roll up. Place seam side down in a greased (12 X 8-inch) baking dish. Combine remaining cheese sauce and enchilada sauce; pour over casserole. Bake 25 minutes.
Breakfast Enchilada Variation: Brown 1 lb. ground pork sausage until crumbly; set aside. Melt 2 T. butter in a large skillet; add 4 green onions, thinly sliced with 2 T. chopped fresh cilantro; sauté 1 minute. Add 14 large eggs, beaten, without stirring. Season with 1/2 tsp. salt and pepper. When eggs begin to set on bottom, draw a spatula across bottom of pan to form large curds. Cook just until eggs are thickened but moist. Remove from heat; gently fold in sausage and 1 1/2 c. Cheese Sauce (use Cheddar cheese and green chiles). Spoon 1/2 c. egg mixture down center of 10 (8 inch) flour tortillas. Roll up; place seam side down in a lightly greased 13 X 9 inch baking dish. Pour remaining Cheese Sauce over top; sprinkle with 1 c. Monterrey Jack cheese (with or without jalapeños). Bake uncovered, 30 minutes. Top with chopped tomatoes, green onions and fresh cilantro. |
This recipe for ~ Cheese Enchiladas is from