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Tex Mex Cheese Enchiladas

Ingredients
  Olive oil 1⁄2 Cup (8 tbs) (For deep frying)
  Enchilada sauce 3 Cup (48 tbs)
  Tortillas 12
  Mexican cheese blend 2 Cup (32 tbs)
  Yellow onion 1 Medium, chopped finely
For the salsa
  Onion 2 Medium, quartered
  Serrano chilies 6 Medium
  Tomatoes 6 Small
  Ground coriander 1 Teaspoon
  Salt 1 Teaspoon
Directions

GETTING READY
1. Chop the onions and keep it aside until needed.

MAKING
2. In a pan pour olive oil and fry the tortillas 1 minutes on each side, once done dip it to the enchilada sauce.
3. Remove and place it on a plate, add some cheese and roll it like a wrap and place it in the baking disk.
4. Follow the steps until you are done with all the tortillas.
5. Once done add the chopped onion on top and pour out the remaining enchilada sauce over it.
6. Sprinkle some cheese on top and bake it in the oven for 30 minutes.
7. In the meantime heat up the infrared grill and roast the onions, Serrano chili and tomatoes for 15 minutes, flip it once in a while.
8. Once they are roasted on all side and have blistered, remove and chop them and then pound it in a wooden pestle until everything is pureed.
9. Once done transfer it in a bowl and add the ground coriander and salt, stir well.
10. Remove the enchiladas from the oven and let it rest.

SERVING
11. Serve the enchiladas along with the salsa.

Things You Will Need
Infrared grill
Oven

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Tex Mex
Preparation Time: 
45 Minutes
Cook Time: 
80 Minutes
Ready In: 
125 Minutes
Servings: 
6

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3.433335
Average: 3.4 (6 votes)

2 Comments

Anonymous's picture
I have had better frozen enchiladas at least they include peppers onions and black olives. This recipe sucks.
TriciaCulbertson's picture
Delicious my husband could not!! get enough of them:)