Two Cheese Enchiladas
|Vegetable oil||1 Cup (16 tbs) (1/2 Cup Extra For The Baking Dish)|
|Salsa roja||3 1⁄2 Cup (56 tbs)|
|6 inch corn tortillas||12|
|Shredded queso bianco||2 Cup (32 tbs)|
|Shredded monterey jack cheese||2 Cup (32 tbs)|
|Finely chopped onion||3⁄4 Cup (12 tbs), very finely chopped|
|Finely shredded green cabbage||2 Cup (32 tbs)|
|Plum tomatoes||2 Medium, very finely chopped|
1. Preheat the oven to 350° Lightly oil a 9-by-13-inch glass or ceramic baking dish. In a medium skillet, heat the 1/2 cup of vegetable oil over moderate heat. In another medium skillet, warm 1/2 cup of the Salsa Roja over moderate heat. Using tongs, dip the tortillas in the hot vegetable oil, coating both sides, until they are softened, about 5 seconds. Dip each tortilla in the Salsa Roja to coat and transfer to a plate, stacking the sauce-coated tortillas on top of each other.
2. In a medium bowl, mix the queso bianco with the Monterey Jack cheese. Set a sauce-coated tortilla on a work surface and spoon 1/4 cup of the cheese and about 1 tablespoon of the finely chopped onion in the center. Loosely roll up the tortilla like a cigar and set it in the prepared baking dish, seam side down. Repeat with the remaining tortillas, onion and all but 1 cup of the cheese. Pour the remaining 3 cups of Salsa Roja over the enchiladas and sprinkle the remaining cheese on top.
3. Bake the enchiladas for 25 minutes, or until the cheese is melted, the enchiladas are heated through and the Salsa Roja is bubbling. Scatter the cabbage and tomatoes over the enchiladas and serve.