Cheese Enchilada Recipe (makes 24)
24 Corn Tortillas
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.
The next step is to dip each tortilla in enchilada sauce.
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.
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!