An easy but tasty cheese enchilada recipe?!
An easy but tasty cheese enchilada recipe?
Please can anyone share with me an easy, tasty cheese enchilada recipe. Thanks!!
Answers:
EASY CHEESE ENCHILADAS
Enchilada Sauce - mild, 20 oz.
8 flour tortillas
8 pieces Monterey Jack cheese, 3/4 x 3/4 x 6 inches
1 sm. can sliced black olives
Preheat oven to 325 degrees. Pour small amount of sauce in bottom of 8 x 13 inch glass pan. Put small amount of sauce in a tortilla. Wrap tortilla around a cheese piece and place in pan. Do likewise for the rest of the tortillas. Pour the rest of the sauce over the tortillas and the olives also. Put the pan uncovered in the oven for 25 to 30 minutes.
CHEESE ENCHILADAS
1 doz. tortillas
1 1/4 lbs. grated cheese
1 med. onion, chopped
1 tsp. whole leaf oregano
3 tbsp. olives, chopped
2 (12 oz.) jars enchilada sauce
To 1 pound grated cheese, add 1 medium onion, 1 teaspoon oregano and 3 tablespoons chopped olives and mix. Soften tortilla in hot fat until it begins to huff and puff, then dip each one in hot sauce. To each dipped tortilla, add a portion of the cheese filler and roll. Place all the enchiladas, rolled and filled, in a pan. Cover with the remaining enchilada sauce and garnish with grated cheese. Place in oven and heat until cheese melts.
Cheese Enchilada
2 large onions, sliced
3 garlic cloves, peeled and minced
1 1/2 teaspoons ground cumin
2 cups grated cheddar cheese
1 (10 ounce) can tomatillos, drained and halved
3 tablespoons butter (for frying)
10 flour tortillas, from the refrigerator case
Melt butter in skillet.
Add onion slices and garlic.
Fry until limp and a little caramelized or transparent.
Add ground cumin.
Add tomatillos and fry on low for 5-10 minutes.
Add grated cheese.
Remove immediately as cheese is melted.
Serve in flour tortillas.
The tomatillos are like green tomatos - and the flavor is subtle and superb -- they're hard to find so stock up when you do see them in a grocery.
2 Servings
Hi !!!
Here you go...ENJOY!!!
Cheese Enchiladas
1 1/2 cups chicken broth
1 can (14.5 ounces) tomatoes, drained and crushed
*I USE "ROTEL", I LIKE MY ENCHILADAS SPICEY...
1 tablespoon chili powder
1/4 teaspoon leaf oregano, crushed
1/8 teaspoon ground cumin
1/8 teaspoon garlic powder
1/8 teaspoon salt
3 cups shredded Cheddar cheese, or a Mexican blend of cheeses
1/3 cup finely chopped onions
16 (6-inch) corn tortillas
sliced ripe olives
In a saucepan, combine chicken broth, crushed tomatoes, chili powder, oregano, cumin, garlic powder, and salt. Bring to a boil over medium heat; reduce heat and simmer, uncovered, for 15 minutes. In a small bowl, combine 2 1/2 cups cheese and onions.
Preheat oven to 350°. Warm tortillas in microwave then dip them in the tomato sauce mixture; lay them in a lightly greased 9x13x2-inch casserole dish. Fill each tortilla with cheese and onion mixture; roll. Repeat until dish is full. Sprinkle remaining cheese on top. 4 Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.
Cheese enchiladas serve 8.
Chicken Enchiladas with Roasted Tomatillo Chile Salsa Recipe courtesy Tyler Florence
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 45 minutes
User Rating:
Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced
Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt and freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
Spicy Black Beans, recipe follows
Yellow Rice, recipe follows
Guacamole, optional
Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced
Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt and freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
Spicy Black Beans, recipe follows
Yellow Rice, recipe follows
Guacamole, optional
Preheat oven to 400 degrees F.
For the salsa: On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
Enchiladas: Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
Spicy Black Beans:
2 cups (about 1 pound) dried black beans, picked over, soaked overnight
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
Kosher salt and freshly ground black pepper
In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
Yellow Rice:
2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1 tablespoon turmeric
1 teaspoon kosher salt
1 bay leaf
Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
Frozen Red Chili can be bought in just about any grocery store...that would be easiest, just thaw out and add to cooked corn tortillas with your shredded cheese.
For a little more robust flavor, Get the red chili pods that have dried, remove the stems and seed and reconstitute in simmering water. Place chili pods and the water in a blender and puree until smooth. Put the blended chili in a sauce pot and if desired, add cornstarch mixture (with water) to thicken. Add garlic salt to taste and place over cooked corn tortillas with cheese...Enjoy
EASY TRY ME TRY ME TRY ME TRY ME
Mix two bags of Kraft cubes of cheese (the one with three types of cheese) with about 2 cups of cottage cheese and some chopped onion. Stir it up. Leave plain as it is OR add some chunks of cooked chicken. Take large tortilla, put some of the mixture in the tortilla and roll it up. Repeat to make more. Lay each roll side by side in a buttered baking dish 9 X 13 inch. Heat in moderate oven for few minutes to melt the cheeses and serve. If you desire pour a can of salsa on top but I LIKE IT PLAIN.. ENJOY
Why don't you try an Enchilada casserole. No dipping and rolling the tortillas.
4 cups of grated cheese(divided)
1 cup of grated Spanish onion
1 can of red Enchilada sauce
8-10 corn tortillas
Spray a 2 quart casserole with cooking spray, coat the bottom with a 1/3rd of sauce. Top with tortillas(cut or tear to fit the dish), 1 1/2 C. of cheese, 1/2 cup of onions, repeat layers, ending with sauce. Cover and bake in a 350 oven for 45 min. Top with the reserved cup of cheese and return to oven to melt, about 5-6 minutes. Let the casserole sit for a few minutes and slice like lasagna. Serve with refried beans, spanish rice and a lettuce and tomato salad.