Enchiladas Con Queso (cheeseenchiladas)

Serves: 6
Total Calories: 541


3 tablespoons salad oil
2 onions large, chopped
2 green bell peppers large, chopped
2 cans red enchilada sauce (hot and/or mild)
1 cup sour cream
1 package corn tortilla (12)
1 pound Monterey Jack cheese cut in thick strips
2 cups Cheddar cheese shredded


Cook onion and pepper in oil until soft but not brown. Salt to taste.

In a skillet, blend two cans enchilada sauce (1 hot and 1 mild, both hot, or both mild, according to individual taste). Add sour cream, blend and heat just to a simmer.

Dip tortillas in enchilada sauce and let stand to soften. Put tortillas in baking dish, then put 1/12 of the onion and green pepper and 1/12 of the Monterey Jack cheese on the tortillas, then pour the remaining sauce over all and top with 2 cups shredded Cheddar cheese. Bake at 375° uncovered for 20 to 25 minutes.

If you wish, you can add chopped cooked chicken or cooked ground beef to the rolled tortillas.

Nutritional Facts:

Serves: 6
Total Calories: 541
Calories from Fat: 384

This Enchiladas Con Queso (cheeseenchiladas) recipe is from the Current Calendars Cookbook. Download this Cookbook today.

More Recipes from the Current Calendars Cookbook:
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Enchiladas Con Queso (cheeseenchiladas)
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