"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cheese Enchiladas Recipe

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This recipe for Cheese Enchiladas, by , is from Generations of Good Stuff, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Irelan
Added: Thursday, October 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups shredded cheddar cheese
1 cup shredded pepper jack cheese
1 can of Rosarita Enchilada Sauce
1 can of tomato sauce, 8 oz.
2 T corn oil
1 pkg. corn tortillas

Directions:
Directions:
Preheat oven to 350. Put enchilada sauce, tomato sauce and oil in a saucepan and cook on a medium heat until blended.
Pour some sauce in the bottom of a 9 x 13 casserole dish. Dip tortillas in the sauce in the saucepan and coat each side. Put on a plate and fill with both cheeses. Roll the tortilla and place it in the casserole dish. Continue to make enchiladas until the casserole dish is filled. Pour the rest of the sauce over the enchiladas. Sprinkle the top with cheese. Bake for 20 minutes.

 

 

 

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