Cheese Enchilada Recipe
You can serve this cheese enchilada with simple side dish like refried beans or rice. But also don't forget serve with chips and salsa, this is a must. This cheese enchilada recipe featuring corn tortilla, which is fried first to soften. This recipe will have a great taste, so try by yourself.
Ingredients
Directions:
Preheat oven to 375 degrees F.
Pour 1 can of enchilada sauce into a flat pan (you'll be dipping freshly softened tortillas in the sauce).
Heat salad oil over medium-high heat in a small frying pan. Fry
the tortillas-one at a time-turning once, just to soften (won't
take more than about 10 to 15 seconds). Remove from oil.
Dip the softened tortilla on both sides into the enchilada sauce. Stack dipped tortillas in an empty pan.
Repeat the softening/dipping process for each tortilla. Add more oil to the frying pan, if needed.
Don't forget to turn off the oil when you're done softening the tortillas!
Blend 2 cups of the sour cream, 1 cup of the shredded cheese, 1 cup
of the green onions and the cumin into a large mixing bowl. (Remaining
ingredients will be used later.)
In a 9×13-inch baking dish, carefully roll each tortilla around
about 3 tablespoons of the sour cream mixture. Work gently because
the tortillas will want to rip.
Repeat with all tortillas, placing them side-by-side and
covering the bottom of the baking dish. If it's tight, just squeeze
them in as best you can.
Sprinkle the remaining 3 cups of cheese evenly over the top.
Bake uncovered at 375 F degrees for about 20 minutes.
Garnish with more sour cream spooned down the center and sprinkle with chopped green onions.
This cheese enchilada makes 6 serving.
This cheese enchilada can be covered and frozen (or stored in the refrigerator for up to 24 hours) before baking. Save garnishes for serving day. If frozen, do not bake it. Let the cheese enchilada thaw completely first and then bake for about 20 minutes at 375.
You can serve this cheese enchilada with simple side dish like refried beans or rice. But also don't forget serve with chips and salsa, this is a must. This cheese enchilada recipe featuring corn tortilla, which is fried first to soften. This recipe will have a great taste, so try by yourself.
Ingredients
- 1 (10 oz.) can enchilada sauce
- 12 corn tortillas
- 4 cups (about 1 pound) shredded Cheddar cheese
- 3 cups sour cream
- 1 ½ cups green onions (chopped)
- ½ teaspoon ground cumin
- ¼ cup salad oil
Directions:
This cheese enchilada makes 6 serving.
This cheese enchilada can be covered and frozen (or stored in the refrigerator for up to 24 hours) before baking. Save garnishes for serving day. If frozen, do not bake it. Let the cheese enchilada thaw completely first and then bake for about 20 minutes at 375.
