Enchiladas Gramma Neets Original Recipe
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Category: |
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Ingredients: |
Ingredients: • 36 Pack Corn Tortilla's • Large block Colby Cheddar Cheese shredded • 1 Lg Onion chopped • Medium can sliced or chopped black olives • 1 Can Original Rotelle • 3 cans Enchilada sauce or tomato sauce • Cannola Oil
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Directions: |
Directions:1. Add about 2 cups (amount will vary depending on size of pan) cannola oil to skillet. Heat on high till dipped tortilla bubbles in the oil.
2. Place tortillas flat side down and flip back and forth till almost slightly cooked (cooking to long will cause the tortillas to break when you try to roll cheese mixture*). Set on paper towels (standing up) to drain.
3. Mix shredded cheese with ½ cup onions ( to taste), black olives and rotelle. If you only want cheese enchiladas, skip the other ingredients.
4. Pour sauce onto dinner plate (not all the sauce at once, ad more as needed) and place tortillas in sauce. Cover both side and let drain slightly.
5. Place ¼ cup cheese mixture (you can vary how much) onto tortilla and rollup. Place in greased pyrex pan.
6. Continue to add mixture to tortillas till pan is filled.
7. Pour more sauce over the top of rolled tortillas and spread evenly. 8. Sprinkle remaining shredded cheese evenly over top of sauce (more or less depending how cheesy you want it).
9. Cook in preheated oven at 350 degrees for 25-30 minutes. Rotate half way through. |
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Notes: |
Personal
Notes: You can add cooked ground beef or rotisserie chicken if you would like some protein. Careful how much you, easy to add to much!!! A little goes a LONG way
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