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Cheese Enchiladas |
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Serves: 4 Print this Recipe3 tablespoons salad oil 2 onions medium sized, chopped 2 green bell peppers large, chopped 2 cans mild enchilada sauce 1 cup sour cream 1 pound monterey jack cheese cut in thick slices 2 cups cheddar cheese mild, shredded 12 corn tortillas 1/4 cup salad oil Cook onion and green pepper in the 3 tablespoons salad oil until soft but not brown. Salt to taste. Combine the enchilada sauce and sour cream, simmer for 1 minute. Fry tortillas one at a time in the 1/4 cup salad oil for only a few seconds on each side. (Do not let them get crisp.) Drain on paper towel. Put enough enchilada sauce in the bottom of a large flat baking dish to make a thin coating.* Put 1/12 of the onion and green pepper mixture and 1/12 of the Jack cheese on each tortilla. Roll up and place tortillas in the baking dish seam side down. Pour the remaining sauce over the tortillas. Top with the Cheddar cheese and bake uncovered at 375° for 20 to 25 minutes. This casserole freezes well. Defrost before baking. * This is to keep the tortillas from sticking to the baking dish. Cheese Enchiladas comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Cheese Enchiladas Chicken Enchiladas Macaroni And Meat Casserole (Pastitsio) Cassoulet Steak And Kidney Pie Fillets Of Sole With Wine Sauce Ravioli Casserole Eggplant Casserole Old Fashioned Chicken Pot Pie Beef And Beer Hungarian Goulash Hungarian Spaetzles Pork With Sauerkraut Casserole Of Chicken, Peppers and Olives Cod With Potatoes, Onions And Olives Irish Lamb Stew |
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