Cheese Enchiladas
This should serve 6 people unless they are like my family, then maybe only 4. This is a family recipe, so my son, as I, started eating these at a young age.
by Elaine P.
Nutrition information
Servings: 6
Amount per serving
- 839
Calories - 2176mg
Sodium - 41g
Protein - 1184mg
Calcium
Ingredients
- 12 corn tortillas
- 1 medium onion
- 20 oz olives
- 2 lb cheese
- 2 c red chile sauce, mild or medium
- 1 c water
- 4 oz frying oil
- Seasoning to taste (garlic powder, oregano, chili powder, pepper, salt)
- Flour or corn starch
- Add All Ingredients
Instructions
Step 1
Combine chile and water and heat until hot, thicken with flour or corn starch until drip from spoon is slow.
Step 2
Food process peeled onion and steam.
Step 3
Shred cheese in processor.
Step 4
Chop olives in processor.
Step 5
Drain onions and add cheese, olives and seasonings, mix well.
Step 6
Heat oil until hot and immerse a tortilla for the slow count of 10 (should not be hard or fall apart).
Step 7
Immerse the tortilla in the chile sauce until covered, transfer it to baking pan.
Step 8
Put 2 heaping tbsp of filling in tortilla and fold in half.
Step 9
Repeat until all are done; if there is some filling left, sprinkle it over the folded enchiladas.
Step 10
Bake at 350 degrees until hot, cheese melted, about 30-45 min.
Step 11
Serve with beans and salad.
