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Monterey Jack Cheese Enchiladas |
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Serves: 12 Print this Recipe3 cups onions chopped (2 large) 1 3/4 cups green bell peppers chopped (2 large) 2 tablespoons vegetable oil 2 11-ounce cans red enchilada sauce 1 cup sour cream 12 corn tortillas 1 pound monterey jack cheese shredded (about 4 cups) 8 ounces cheddar cheese shredded (about 2 cups) Green onion Sliced In a 10-inch skillet over medium heat, saute onions and green peppers in oil for 10 minutes or until onions are transparent. Drain well and transfer mixture to a bowl; set aside. Discard fat. In same skillet over low heat, stir enchilada sauce and sour cream until blended and just beginning to simmer. Remove from heat. In the bottom of each of two 2-quart oblong baking dishes, spread 1/2 cup of the sauce. Dip tortillas, one at a time, in enchilada sauce in skillet to soften. Fill with about 1/4 cup of the vegetable mixture; sprinkle with 1/3 cup of the Monterey Jack cheese; roll and place seam-side down in baking dishes. Pour remaining sauce over filled tortillas. Cover tightly with foil. If making ahead, cover and let stand up to 1 hour. Bake, covered, in a preheated 375° oven for 25 minutes. Remove foil. Sprinkle with Cheddar cheese. Bake 5 minutes longer or until cheese melts. Garnish with green onions, Monterey Jack Cheese Enchiladas comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Ham Loaf Cubed Steak Parmigiana Peppered Steak New York Spaghetti Pie Orange Pork Chops Pork Roast Royale Fruited Lamb Roast Veal Marsala Stir-Fried Pork And Green Onions Party Chicken Stewed Chicken And Dumplings Turkey Mornay Salmon Cakes New Orleans Shrimp Creole Savory Turkey Scallop Layered Flounder Hollandaise Baked Sole Eggs Ole Baked Sausage And Eggs Asparagus-Onion Quiche Spanish Macaroni And Cheese Monterey Jack Cheese Enchiladas British Brunch Bake Springtime Vegetable Pasta Mediterranean Macaroni and Cheese Pizza Rounds Pork Bombay |
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