Mexican recipes
Cheese enchiladas
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45 min
Serves 4
Mexican
Ingredients
- Vegetable oil Vegetable oil
- 8 corn tortillas 8 corn tortillas
- 1 lb mild cheddar cheese (grated) 455 g mild cheddar cheese (grated)
- 1/3 cup finely chopped onion 80 ml finely chopped onion
- Enchilada sauce (see recipe below) Enchilada sauce (see recipe below)
- To serve with To serve with
- Sour cream Sour cream
- Pico de gallo Pico de gallo
- Guacamole Guacamole
Method
Prepare the enchilada sauce and keep warm.
Lightly coat a baking dish with vegetable oil and set aside.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Heat the vegetable oil in a frying pan over medium heat.
Using tongs, dip a tortilla into the hot oil and wait until it bubbles. Lift it up and dip it back into the hot oil. Repeat two more times. Remove and dip into the enchilada sauce until well coated. Place on a plate and let cool. Add about a hand-full of the grated cheese along the center of the tortilla, then sprinkle with some onion. Tuck and roll the tortilla, then place it seam side down on the baking dish.
Repeat the above procedure with the remaining tortillas, placing one next to the other on the baking dish.
Cover the tortillas with the remaining enchilada sauce and then sprinkle with the remaining cheese and onion.
Place the enchiladas in the oven and cook for about 15 minutes, until the cheese is melted and bubbly.
Serve immediately with sour cream, pico de gallo and guacamole.
Lightly coat a baking dish with vegetable oil and set aside.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Heat the vegetable oil in a frying pan over medium heat.
Using tongs, dip a tortilla into the hot oil and wait until it bubbles. Lift it up and dip it back into the hot oil. Repeat two more times. Remove and dip into the enchilada sauce until well coated. Place on a plate and let cool. Add about a hand-full of the grated cheese along the center of the tortilla, then sprinkle with some onion. Tuck and roll the tortilla, then place it seam side down on the baking dish.
Repeat the above procedure with the remaining tortillas, placing one next to the other on the baking dish.
Cover the tortillas with the remaining enchilada sauce and then sprinkle with the remaining cheese and onion.
Place the enchiladas in the oven and cook for about 15 minutes, until the cheese is melted and bubbly.
Serve immediately with sour cream, pico de gallo and guacamole.
Cook's notes
Enchilada sauce recipe
Ingredients
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
Salt to taste
Method
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
Ingredients
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
Salt to taste
Method
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
Comments (1)
mikeg
May 6, 2012
I have made this recipe with two small changes and the result was awesome. I used flour tortillas instead of corn tortillas and 1/2 teaspoon of Chipotle powder instead of the New Mexico or California powder. Thanks for a great recipe!
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