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Cheese Enchiladas in Red Sauce |
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Serves: 8 Print this Recipe(Enchiladas Rojas de Queso) Category: Enchiladas and Crepes Makes 8 enchiladas Enchiladas with cheese fillings are made just about everywhere and serving them with spicy chile sauce is common. Often, a single cheese enchilada may be served alongside meat or chicken entrées. Or serve several together as a simple main course. The kind of cheese used varies from region to region. For example, Chihuahua cheese is used in the north and Oaxaca cheese in Oaxaca. Experiment with different cheeses to suit your taste. 5 cups Basic Red Chile Sauce (double recipe) 1 cup Chipotle Mayonnaise or Crema or sour cream 1/3 cup vegetable oil 8 (6- to 7-inch) corn tortillas 3 cups shredded Monterey Jack cheese or cheddar 1/2 medium white onion, finely chopped 4 green onions, chopped, including 2 inches of green 1. Prepare sauce. Set aside and keep the sauce warm on low heat. Prepare crema, if using. Preheat the oven to 350°. 2. In a medium skillet, heat the oil over medium heat. With tongs, dip the tortillas, 1 at a time, in the hot oil until limp, about 3 seconds. Drain on paper towels. Stack the tortillas on a plate and cover with a clean kitchen towel to keep them soft and warm. 3. To assemble the enchiladas, spoon about 1/4 cup of the sauce on a plate. Lay 1 tortilla on the plate and turn once to cover with sauce. Top with about 1/4 cup of cheese and about 1 teaspoon chopped onion. Roll into a cylinder and place seam side down in a 9- × 13-inch baking dish. Repeat until all tortillas are filled, rolled, and placed side by side in the dish. 4. Pour about 1 cup of the remaining sauce over the enchiladas to cover completely. Cover and store remaining sauce for another use. Sprinkle the remaining cheese on top. Bake until the sauce is bubbling and the cheese is melted, about 20 minutes. Garnish with crema or sour cream and chopped green onion. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Corn Tortillas Basic Tamale Dough Masa Dumplings White Flour Tortillas Basic Crepes Corn Crepes Cheese Enchiladas in Red Sauce Swiss Enchiladas Turkey Enchiladas in Green Sauce Seafood Enchiladas Black Bean Enchiladas Stacked Beef Enchiladas Vegetable Enchiladas Folded Tortillas in Bean Sauce Folded Tortillas in Tomato Sauce Folded Tortillas in Pasilla Chile Sauce Mushroom Crepes Crepes with Corn Mushroom Corn Crepes with Chicken and Corn Tamales with Chicken Tamales with Beef or Pork Tamales with Shrimp Fresh Corn Tamales Tamales with Jalapeños, Cheese, and Corn Vegetable Tamales with Black Bean Sauce Tamales, Monterrey Style Tamales in Banana Leaves, Oaxaca Style Tamales Wrapped in Swiss Chard Yucatán Tamale Pie Baked Aztec Chicken Casserole Chicken and Tortilla Casserole with Green Sauce Meatball and Tortilla Casserole Pork and Tortilla Casserole Cheese and Tortilla Casserole Potato and Tortilla Casserole Tortilla, Corn, and Zucchini Casserole Tortilla, Bean, and Corn Casserole Tortillas in Ancho Chile and Red Pepper Cream Sauce * Enchiladas, Tamales, and Tortilla Casseroles |
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