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Cheese Enchiladas

American.foodie's picture
  Onion 1 Large
  Garlic 2 Clove (10 gm)
  Chili powder 1 Tablespoon
  Vegetable oil 2 Tablespoon
  Canned whole tomatoes 28 Ounce
  Ground cumin 1 Teaspoon
  Dried oregano 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Shredded cheddar cheese 1 1⁄2 Cup (24 tbs)
  Shredded monterey jack cheese 1 1⁄2 Cup (24 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Corn tortillas 9 Ounce
  Shredded lettuce 1 1⁄2 Cup (24 tbs)
  Sliced radishes 1⁄3 Cup (5.33 tbs)
  Sliced ripe olives 1⁄4 Cup (4 tbs)

Cook and stir onion, garlic and chili powder in 2 tablespoons oil in 3-quart saucepan until onion is tender, about 5 minutes.
Stir in tomatoes (with liquid), cumin, oregano, salt and pepper.
Break up tomatoes with fork.
Heat to boiling; reduce heat.
Simmer uncovered until sauce thickens, about 30 minutes.
Mix Cheddar and Monterey Jack cheese.
Heat 1/2 cup oil in 8-inch skillet until hot.
Dip each tortilla lightly into hot oil to soften; drain.
Dip each tortilla into tomato sauce to coat both sides.
Spoon about 2 tablespoons cheese on each tortilla; roll tortilla around cheese.
Place seam side down in ungreased rectangular baking dish, 13x9x2 inches.
Pour remaining tomato sauce over enchiladas; sprinkle with remaining cheese.
Cook uncovered in 350° F oven until cheese is melted and enchiladas are hot, about 20 minutes.
Top each serving with lettuce, radishes and olives.
Serve with sour cream if desired.

Recipe Summary

Difficulty Level: 
Side Dish

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Cheese Enchiladas Recipe