| Cheese Enchiladas in Red Sauce
Enchiladas Rojas de Queso 5 cups Basic Red Chile Sauce
1 cup of Crema
1/3 cup of vegetable oil
Eight 6 to 7 inch corn tortillas
3 cups of shredded Monterey Jack or cheddar cheese
1/2 cup of medium white onion, finely chopped
4 green onions, chopped, including 2 inches of green |
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Prepare the sauce. Set aside and keep the sauce warm on low heat. Prepare crema, if using. Preheat your oven to 350º. In a medium skillet, heat the oil over medium heat. With tongs, dip the tortillas, one at a time, in the hot oil until limp, about 3 seconds. Drain on paper towels. Stack the tortillas on a plate and cover with a clean towel to keep them soft and warm. To assemble the enchiladas, spoon about 1/4 cup of the sauce onto a plate. Lay 1 tortilla on the plate and turn once to cover with sauce. Top with about 1/4 cup of cheese and about 1 teaspoon of chopped onion. Roll into a cylinder and place seam side down in a 9 x 13 inch baking dish. Repeat until all the tortillas are filled, rolled, and placed side by side in the dish. Pour 1 cup of the remaining sauce over the enchiladas to cover completely. Cover and store the remaining sauce for another use. Sprinkle the remaining cheese on top. Bake until the sauce is bubbling and the cheese is melted, about 20 minutes. Garnish with crema or sour cream and chopped green onion. Serve at once. Makes 8 enchiladas Back to enchilada recipes |
