Cheese Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 large blocks of cheddar cheese, shred half of one block and cut the rest into sticks
2 large cans of enchilada sauce (or 4 small cans)
1 pkg. corn tortillas
lots of canola oil
roll of paper towels
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Directions: |
Directions:Shred half of a large block of cheese. Set aside. Cut the rest into 1"x1" sticks. The sticks will be about the same size of a string cheese stick. There should be approximately 16 cheese sticks. Place all the cheese back in to the fridge until ready to assemble the enchiladas.
Pour oil into a deep skillet until about 3" deep. Heat until hot (should be ready when you put a drop of water into the oil and it bubbles and cracks).
Tear off about 16 sheets of paper towels and set aside. Prepare a plate lined with a few more towels to place finished tortillas.
Working with one tortilla at a time, place in hot oil. Fry in oil for just a few seconds on each side, softening the tortilla for the filling stage. Remove with two spoons (using a fork or tongs can tear the tortillas, so using the spoons as make-shift tongs seems to work best).
Place finished tortilla on paper-towel-lined plate and cover with another paper towel. Repeat the process until 16 tortillas are fried.
Pour a can of enchilada sauce into a pie dish. Retrieve the cheese from the fridge. Prepare a 13x9 baking dish by lining with foil and spraying the foil with pan spray.
Heat oven to 400º.
Take one tortilla and dredge through the enchilada sauce. It should have a thin coating of sauce on each side. Place tortilla in baking dish and roll up one cheese stick in tortilla. Place seem side down in dish. Repeat with rest of the tortillas and cheese sticks. Refill pie pan of sauce as needed.
Once pan is filled, pour 3/4 cup of sauce over entire pan. Top with shredded cheese.
Bake in oven uncovered for 15-20 minutes. Let cool for 5 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Recipe can easily be adjusted to add cooked seasoned beef or chicken. Place a tablespoon of meat in sauce-covered tortilla and top meat with shredded cheese (skipping cheese stick step entirely and just shredding the cheese blocks). Roll tortillas and place seem side down. Bake at same temp and time.
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