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Latino --Enchiladas Recipe

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

Brittany Lawson
Added: Friday, February 29, 2008


Canola oil,
12 corn tortillas,
1 med. onion, chopped,
1 clove of garlic, minced,
1 c. salsa (mild),
3 tbsp. of tomato paste,
1 c. water,
1 c. canned crushed tomatoes,
olive oil,
1 lb. of jack cheese,mild cheddar, or any mild yellow cheese ( you can use a combination of all),
1 c. sour cream

Preheat oven to 350.
In large fry pan, at high heat, add 3 Tbsp. of Canola oil.
Add tortilla to the pan. Cook for 2-3 seconds then lift up tortilla and add another tortilla underneath.
Cook 2-3 seconds.
Repeat the process with all 12 tortillas
Add a little more oil if needed.
Remove from the pan one by one and let drain on paper towel.
Saute up the chopped onion and garlic, then turn off heat.
Add 1 c. of salsa.
Dissolve 3 Tbs. of tomato paste into 1 c. of water, add to pan.
Add 1 can of crushes tomatoes.
Put some olive oil on the bottom of a large casserole pan. Take a tortilla , cover 2/3 of it lightly with the shredded cheese.
Roll up tortilla and place it in the casserole pan.
Continue until all tortillas are filled and rolled.
Add sauce to the top of tortillas in the casserole pan.
Make sure all tortillas are covered with sauce.
Cover the whole thing with the rest of the grated cheese.
Put in over for 10 minutes or until cheese melts.

Personal Notes:
Personal Notes:
If you start to run out of sauce you can add a little water.
Also you can add shredded chicken in tortilla along with cheese if you like!




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