"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cheese Enchilladas Recipe

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This recipe for Cheese Enchilladas, by , is from The DeRyke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melanie Miller
Added: Saturday, February 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 doz. corn tortillas
1 6-oz can tomato paste
1 envelope Lawry's Enchillada sauce mix
1 envelope Lawry's Brown Gravy
4 C. water
1 1/2 C. Monterey Jack or Mozarella cheese
1 1/2 C. Cheddar cheese

Directions:
Directions:
Whisk well the enchillada and gravy mixes in the 4 C. of water in a large saucepan, bring to a boil, stirring often. Remove from heat.

Warm tortillas in microwave until soft enough to fold - I usually warm 3 - 4 at a time for 25 seconds.

Mix cheeses in a bowl.

Pour about 1 1/2 C. of the sauce into bottom of a 9X13 baking dish, enough to cover bottom.

Dip the tortillas individually into the remaining sauce, set on a plate, fill each with about 2 Tbsp. mixed cheese and roll, place in baking dish. There is usually some sauce left over so I'll use some to cover the top after all the tortillas are rolled.

Bake at 350 for 20 minutes, top in last 5 minutes with sprinkled cheese just for appearance.
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Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes, including cooking time
Personal Notes:
Personal Notes:
We serve this with Spanish rice and corn - yummy combination

 

 

 

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