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Enchiladas Recipe

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This recipe for Enchiladas, by , is from Sharon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Bonebrake

Category:
Category:

Ingredients:  
Ingredients:  

1 cup of cooking oil
16 corn tortillas
1 28oz can of red enchilada sauce
2 cups (16 oz) mozzarella or queso blanco
1/2 cup cotija cheese, crumbled (optional: use additional mozzarella or jack cheese)
1 1/2 cups meat (optional) shredded beef or chicken
2-3 tablespoons oil

Directions:
Directions:
Pour the oil into medium pot and warm it up, until it's hot, but not sizzling. You want to warm the tortillas, not fry them. Using tongs, dip each tortilla,one at a time into the oil until the tortilla is warmed through and pliable. Drain on a paper towel briefly.

Pour just enough sauce in the bottom of a 9x13 glass baking dish to cover the it. Pour the rest of the sauce in a large bowl. Dip the warm tortilla into the sauce, and then place it in the bottom of the baking dish. Place a little less than 1/4 cup of cheese down the center. If you are adding meat, use a little less cheese. Fold half of the tortilla over the cheese, then the other half, so that the tortilla is rolled around the cheese. Turn it over so it is seam-side down and the weight of the cheese will help keep it in place.

Repeat each of those steps for each of the tortillas. Pour any remaining sauce over the top of the enchiladas. Sprinkle the cotija cheese over the enchiladas.

Bake in 400 degree oven for 20-30 minutes or until cheese is melted.

 

 

 

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