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Cheese Enchiladas Recipe

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This recipe for Cheese Enchiladas, by , is from The Kropf-Higgins 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!

Contributor:  
Contributor:  
Judy Elaine Kropf

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. small soft corn tortillas
1 can enchilada sauce
1 8 oz. can tomato sauce
2 lbs. Monterey jack or mild cheddar
1 medium onion finely chopped
Oil for frying

Directions:
Directions:
Before starting to prepare enchiladas, assemble a series of dishes; a flat bowl of heated sauce (enchilada and tomato sauce combined), a small skillet containing hot oil over medium heat on the range, a plate or flat bowl in which to place fried tortillas for filling (cheese and onion or other filling) and the casserole dish in which the filled enchiladas are to be placed. Have ready a pair of tongs, or a fork, with which to lift tortillas into and out of sauce and oil. Place one tortilla in oil for approximately 20 seconds. Lift with tongs and shake off excess oil, then lay on plate or in flat bowl covered with paper towels to drain. Next place that tortilla in the heated sauce, turn to coat both sides, lift with tongs, and shake off excess sauce. Place the tortilla on a plate and fill with cheese and onion. Roll contents into tortilla and arrange in single layer in greased baking dish. Repeat the process until the dish is filled. Pour remaining enchilada/tomato sauce mixture over enchiladas and sprinkle cheese over top of entire dish. Bake at 350 for approximately 20 minutes or until heated through and cheese is melted. Makes about 6 servings.

 

 

 

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