Enchiladas

Cheese Enchilada Recipe (makes 24)

24 Corn Tortillas
Vegetable oil
1 can Enchilada Sauce
@ 3 cups Grated Cheese
Fresh Cilantro, if desired

First, grate your cheese (or buy pre-grated).  It helps to have child labor.

Heat oil in the bottom of a skillet on medium-high heat until oil is ready.  Don’t know when your oil is ready?  Try this trick… stick the end of a wooden spoon in the oil and touch the bottom of the pan.  If bubbles come up to the top around the edge of the spoon, then the oil is ready.

Next, put each of the corn tortillas in the oil for a few seconds each.  This will soften your tortillas and keep them from breaking when you roll them.

The next step is to dip each tortilla in enchilada sauce.

On a plate, lay your tortilla and put in a small handful of cheese.

Roll them up, and lay seam-side down in a greased baking dish.

This is a great recipe to double and freeze half, since it’s the process that’s messy and it’s not a big deal to do a few extra.  If you are freezing a batch, then stop here, and add your sprinkled cheese to the top before you cook them next time.  If you aren’t freezing them, go ahead and sprinkle on some more cheese and some chopped fresh cilantro.

Bake at 350 degrees until cheese is melted.  (About 15-20 minutes).

Beef Enchiladas

To make beef enchiladas, you go through the same procedure, only you will make a meat mixture to put in the center of the enchiladas.  In the meat mixture put:

1 lb. ground beef + 1 link chorizo sausage (mix together and cook thoroughly)
Add 1 small can of peas & carrots, drained,  and either 1 can of diced potatoes, or an actual diced potato.  All the rest of the directions are the same.  In the inside of your tortilla, you’ll put a spoonful of the meat mixture and a sprinkle of cheese.  This same mixture is good for tostadas too!

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About Laura

A Christian wife, mother, daughter, former educator, photographer, amateur chef, pretend gardener, alto 🎶, book nerd, cancer-survivor and laundry-hater.

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