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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cheese Enchiladas Recipe

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This recipe for Cheese Enchiladas is from The Mom's Club of West Chester East, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c shredded Monterey Jack cheese (8 oz)
1 c shredded Cheddar cheese (4 oz)
1/2 c sour cream
2 tbsp chopped fresh parsley
1/4 tsp pepper
1 medium onion, chopped (1/2 c)
1 small green bell pepper, chopped (1/2 c)
2/3 c water
1 tbsp chili powder
1/2 tsp dried oregano leaves
1/4 tsp ground cumin
1 clove garlic, finely chopped
1 can (15 oz) tomato sauce
8 flour tortillas (5 or 6 inches in diameter)
Directions:
Directions:
Heat oven to 350º. Mix cheeses, sour cream, parsley, pepper and onion; set aside. Heat remaining ingredients except tortillas to boiling in 2-quart saucepan, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9 x 1 1/4 inches. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 c cheese mixture onto each tortilla; roll tortilla around filling. Place seam side down in ungreased rectangular baking dish, 11 x 7 1 1/2 inches. Pour remaining sauce over enchiladas. Bake uncovered about 30 minutes.

 

 

 

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