Total Calories: 969
Cook onion and green pepper in the 3 tablespoons salad oil until soft but not brown. Salt to taste.
Combine the enchilada sauce and sour cream, simmer for 1 minute.
Fry tortillas one at a time in the 1/4 cup salad oil for only a few seconds on each side. (Do not let them get crisp.) Drain on paper towel.
Put enough enchilada sauce in the bottom of a large flat baking dish to make a thin coating.* Put 1/12 of the onion and green pepper mixture and 1/12 of the Jack cheese on each tortilla. Roll up and place tortillas in the baking dish seam side down. Pour the remaining sauce over the tortillas. Top with the Cheddar cheese and bake uncovered at 375° for 20 to 25 minutes.
This casserole freezes well. Defrost before baking.
* This is to keep the tortillas from sticking to the baking dish.
This Cheese Enchiladas recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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