Cheese Enchiladas:
Cook onion in butter
aking dish.
Mix the cheese and chopped onion together.
cups of Monterey Cheese, cilantro, salt, ricotta cheese, chiles, and egg
mall amount of grated cheese, reserving some cheese for the topping. Roll
eated through.
Meanwhile, for enchiladas, place tortillas in dry Large
o let flavors meld.
ENCHILADAS:
Preheat oven to 350
s probably a white mild cheese from a local Mexican merchant
riginal recipe specified Willamettte Valley Cheese Company's Eola Jack, Rogue
oom temperature before using.) For enchiladas: Heat oil in heavy small
up of picante sauce, cream cheese and cumin. Cook until thoroughly
y one with plenty of cheese. I like to place the
ater to adjust thickness.
Enchiladas:.
Heat the oil in
Stir beans, onions, 1/2 cup spour cream, seasonings, and 1 cup cheddar cheese.
Spread 1/3 cup of mixture in center of each tortilla. Roll up.
Pour a thin layer of enchilada sauce in bottom of a 13x 9 baking dish. Place tortillas in pan.Cover with remaining sauce. Bake at 350 for 15-20 minutes . Serve on a bed of shredded lettace top with remaining sour cream, cheese, and olives.
hem in hot oil. Skinny enchiladas skips this step -- and all
ne hour.
Instructions for Enchiladas:
In a heavy skillet
In small bowl, combine soup and milk. Set aside. In medium bowl, combine chicken, salsa, chilies, chili powder, and 2 tablespoons of soup mixture. To make enchiladas, along one side of tortilla, spread about 1/3 cup chicken mixture. Roll up each tortilla, jelly-roll fashion; place seam-side down in greased 3 quart oblong baking dish or 9 x 13 pan. Spread remaining soup mixture over enchiladas. Cover with foil. Bake at 375 for 35 minutes or until bubbly. Top with shredded cheese, sour cream, olives, and green onions. Yield: 8 enchiladas.
Mix Cheddar cheese and onions throughly.
Put about 1/4 c. of mixture on each tortilla and roll semi-tight, about the size of a quarter.
Place in 2-9x13-inch pans.
Keep covered in refrigerator until ready to use.
Pour the chili over the enchiladas in each pan.
Cover with foil and cook in a 350\u00b0 oven for 10 minutes. Remove foil and sprinkle the top with American cheese.
Cook until just melted.
Serves 8 (2 enchiladas per serving).
he browned hamburger into the cheese sauce, then set sauce aside
ackage directions.
To make cheese mixture: Combine sour cream, cottage
Heat up vegetable oil in skillet.
Run the tortillas through the oil one at a time.
Run them through quickly.
In remainder of oil, pour the enchilada sauce.
Add salt.
Heat until it boils. In separate bowl, mix onions and cheese.
Dip oiled tortillas into the sauce, then put cheese in middle of tortilla and roll it up. Do this to every tortilla.
Heat enchiladas in oven until cheese is melted.
Serve enchiladas on top of lettuce.
Garnish with sour cream, olives and Parmesan cheese.