Cheese Enchiladas By: Elaine P.
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.
- 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
Combine chile and water and heat until hot, thicken with flour or corn starch until drip from spoon is slow.
Food process peeled onion and steam.
Shred cheese in processor.
Chop olives in processor.
Drain onions and add cheese, olives and seasonings, mix well.
Heat oil until hot and immerse a tortilla for the slow count of 10 (should not be hard or fall apart).
Immerse the tortilla in the chile sauce until covered, transfer it to baking pan.
Put 2 heaping tbsp of filling in tortilla and fold in half.
Repeat until all are done; if there is some filling left, sprinkle it over the folded enchiladas.
Bake at 350 degrees until hot, cheese melted, about 30-45 min.
Serve with beans and salad.
- Servings: 6
Amount per serving:
- Calories: 839
- Fat: 60 g
- Sodium: 2176 mg
- Protein: 41 g
- Calcium: 1184 mg
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