Cheese Enchiladas
An old family recipe that is sure to please. Simple ingredients come together to make a truely delicious meal.
Ingredients
Sauce:
- 10 oz Enchilada sauce
- 8 oz tomato sauce
- 2 cloves garlic, minced
- 10 oz water
- 2 tbsp flour
- 1 tsp salt
Assembly:
- 1 large onion, chopped
- 1 tsp dried oregano
- 1 lb cheddar cheese, shredded
- vegetable oil, for frying
- 12 corn tortillas
- 1 tsp salt
- 2.25 oz can chopped olives,
- 2.25 oz can sliced olives, drained
- sour cream to serve, optional
- cilantro to serve, optional
Instructions
Prepare the Sauce:
- In a deep saucepan, combine enchilada sauce, tomato sauce, and garlic.
- In a blender combine water and flour. Add to saucepan mixture.
- Add salt and bring mixture to a boil.
- Cool slightly, enough to handle.
Assemble Enchiladas:
- In a mixing bowl, combine chopped onion, can of chopped olives and oregano.
- Heat oil in a frying pan. Fry corn tortillas, one at a time, in hot oil just until softened, about 10-15 seconds per side. Set aside.
- Pour a scant ⅓ cup of sauce in a 13X9 inch casserole dish. Tilt to coat the bottom of the dish.
- Dip each tortilla in the enchilada sauce to coat and lay it in the casserole dish.
- Place about a tablespoon of chopped olive/onion/oregano and about a ¼ cup of cheddar cheese in each tortilla. Roll up each tortilla and place seam side down.
- Continue this process using the remaining tortillas, chopped olive/onion/oregano filling and cheese.
- When all the tortillas are filled and rolled in the dish, top with remaining sauce and cheese.
- Top enchiladas with sliced olives.
- Bake at 350° for 25 to 30 minutes or until enchiladas are heated through and cheese is hot and bubbly.
- Allow casserole to rest for 10 minutes before serving to allow filling to set.
- Serve enchiladas topped with a dollup of sour cream and chopped cilantro.