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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

DAD'S CHEESE ENCHILADAS Recipe

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This recipe for DAD'S CHEESE ENCHILADAS is from The Crowe Family Cookbook , 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 CANS LAS PALMAS RED ENCHILADA SAUCE (DAD USES ONE MILD AND ONE HOT)
1 PACKAGE CORN TORTILLAS
3-4 CUPS SHREDDED SHARP CHEDDAR CHEESE (OR CHEESE OF YOUR CHOICE)
1 DICED OR SLICED OLIVES
1/2 BUNCH GREEN ONIONS, CHOPPED
OIL FOR FRYING TORTILLAS
Directions:
Directions:
PUT SAUCE IN FRYING PAN AND WARM. MIX SHREDDED CHEESE, CHOPPED ONION AND OLIVES IN BOWL.HEAT OIL FOR FRYING TORTILLAS. ONE AT A TIME, DIP THE TORTILLA IN THE HOT OIL, FRYING UNTIL IT SOFTENS, REMOVE FROM OIL AND DREDGE IN WARM ENCHILADA SAUCE. PLACE TORTILLA ON SHEET PAN OR CASSEROLE DISH. PUT ABOUT 1/4 TO 1/3 CUP OF THE CHEESE MIXTURE IN THE CENTER OF THE TORTILLA. ROLL THE TORTILLA, PLACING ON THE PAN WITH THE SEAM SIDE DOWN. REPEAT UNTIL YOU HAVE FILLED THE PAN OR HAVE THE NUMBER OF ENCHILADAS YOU WANT, MAKING SURE YOU HAVE ENOUGH CHEESE MIXTURE LEFT OVER TO COVER THE ENCHILADAS. COVER THE ENCHILADAS WITH REMAINING CHEESE MIXTURE AND BAKE AT 400 UNTIL CRISP AROUND THE EDGES, ABOUT 30 MINUTES.
Preparation Time:
Preparation Time:
1 1/2 HOURS

 

 

 

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