Stove Top Cheese Enchiladas - Pampered Chef - cooking recipe

Ingredients

For the Enchilada Sauce
6 pasilla chiles, stemmed and seeded
4 cups water
1 medium onion
1 plum tomato
1 (14 1/2 ounce) can chicken broth
1 garlic clove, peeled
1 teaspoon salt
1 teaspoon sugar
For the Enchiladas
24 (6 inch) corn tortillas
1/2 large onion
1 1/2 lbs monterey jack cheese

Preparation

For sauce, place chiles and water into Large Micro-Cooker(R); microwave, covered, on HIGH 6-8 minutes or until chiles are softened. Drain. Coarsely chop onion using Santoku Knife. Add remaining sauce ingredients to blender; blend until smooth. Press sauce through Strainer into (2-qt.) Saucepan using Classic Scraper. (Discard fibrous strings.) Bring sauce to a boil. Reduce heat to low; cook 3-5 minutes or until heated through.
Meanwhile, for enchiladas, place tortillas in dry Large Micro-Cooker(R); microwave, covered, on HIGH 2 minutes or until softened. Chop onion. Reserve 1 cup of the cheese for garnish. Add onion and remaining cheese to Stainless (4-qt.) Mixing Bowl; mix well.
Place about 2 tbsp cheese mixture onto each tortilla. Roll up tortillas and place seam side down on Double Burner Griddle. Pour sauce evenly over enchiladas. Top with reserved cheese. Tent with foil; cook over medium heat 5-7 minutes or until cheese is completely melted and enchiladas are heated through. Serve on Simple Additions(R) Small Square Plates.
Cook's Tips: This recipe can be made on the Large Bar Pan. Preheat oven to 450\u00b0F Assemble enchiladas as directed and place onto pan; tent with foil sprayed with nonstick cooking spray. Bake 10 minutes or until cheese is melted.