Cheese Enchiladas

Serves: 4
Total Calories: 969


3 tablespoons salad oil
2 onions medium sized, chopped
2 green bell peppers large, chopped
2 cans mild enchilada sauce
1 cup sour cream
1 pound Monterey Jack cheese cut in thick slices
2 cups Cheddar cheese mild, shredded
12 corn tortillas
1/4 cup salad oil


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.

Nutritional Facts:

Serves: 4
Total Calories: 969
Calories from Fat: 589

This Cheese Enchiladas recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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