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Restaurant Style Enchiladas Recipe

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This recipe for Restaurant Style Enchiladas, by , is from The Swartz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Lievens
Added: Monday, May 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
For Cheese Enchiladas:
8 to 10 corn tortillas (white corn is best)
1/2 lb. Monterey Jack Cheese
1 or 2 T. sour cream
1/4 c. vegetable oil
small amount of cheddar cheese for garnish
For Beef Enchiladas
1/4 lb. Monterrey Jack Cheese
1/2 lb. of browned ground beef
For Sauce:
1 T. oil
1/2 onion chopped
1/2 tsp. salt
1 14oz. can Mexican Tomatoes
1 4oz. can chopped green chilies
2 T. sour cream
1 clove garlic, chopped
1/2 tsp. chili powder
1 tsp. cumin
Ground black pepper
2 T. corn starch

Directions:
Directions:
For Sauce: Saute onion and garlic in oil. Blend (puree) tomatoes and sour cream slightly in blender or processer. Add blended tomatoes and green chilies to onion and garlic in pan with salt. Simmer 5 minutes. Add chili powder, cumin & pepper to tomato mixture and simmer 5 minutes more. If thicker sauce is desired, mix corn starch with a little cold water and add to tomato mix to thicken. Take off heat. Ready to serve over enchiladas. Can refrigerate and use later.

For Enchiladas: Heat oven to 350. Grate cheese and mix with sour cream. Heat oil in skillet. Lightly fry each side of corn tortilla and set aside on paper towel. When all are fried, put 2 - 3 tbsp. cheese into tortilla. If doing beef enchiladas, put 2 tbsp. beef and 1 tbsp. cheese. Roll and put seam side down on stoneware or oven safe plate. Repeat putting desired number of enchiladas on plate that person wants to eat. Cover each enchilada with prepared sauce. Sprinkle cheddar across enchiladas for garnish. Heat each plate, several at time, 8 to 10 minutes. Ready to serve. As in mexican restaurant... Hot Plate!!

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
Made this recipe because I wanted to make restaurant enchiladas, not a casserole. Great way to use your stoneware!

 

 

 

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