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Moot's Cheese Enchiladas Recipe

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This recipe for Moot's Cheese Enchiladas is from THE SEGUIN 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:  
2-3 lbs. Cheddar or Jack cheese, grated. 2 lbs. Pepper Jack grated. 1 - 2 cans cream of mushroom soup. 1 can enchilada sauce (mild, medium or hot). 1 1/2 c. vegetable oil. 18 corn tortillas. 1 large onion, finely chopped.
Directions:
Directions:
Mix cheeses in large bowl. Mix soup and enchilada sauce with 1/2 c. water over medium heat, stirring mixture until warm. Preheat oven to 300º. Add oil to heavy skillet and place on medium/high heat until the oil begins to smoke. Dip each tortilla into the oil, using tongs, just enough to cover both sides. Remove immediately and place on a cookie sheet. While the tortilla is still warm, put cheese and chopped onion down the center and roll and put in a casserole pan, seam side down. When all filled tortillas are in the pan, cover them with remaining cheese and pour sauce mixture over the top. Cover pan with foil and cook for 1 hour in preheated oven.
Number Of Servings:
Number Of Servings:
6 - 8 servings

 

 

 

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