CHEESE ENCHILADAS
This recipe came from a good family friend in AZ. My family likes the simplicity of it and the fact that meats/beans can be added if we like. This recipe freezes well. I usually make the sauce in the morning and let it simmer for about 5 hours. A side note - for the sauce - the cheese does not go IN the sauce. :) Someone had asked about that.
Provided by Chef on the coast
Categories One Dish Meal
Time 4h20m
Yield 10 enchiladas, 10 serving(s)
Number Of Ingredients 15
Steps:
- Enchilada Sauce:.
- Put shortening and flour in pan; add tomato sauce and water. Mix and cook until thickened. Add other sauce ingredients. Cheese is not a sauce ingredient. The computer just lumps all the ingredients together. Cook, the longer the better.
- Homemade Tortillas:.
- In a medium bowl, combine flour, baking powder and salt.
- Stir in water and oil. (This can be done in a mixer and turns out very well.) Turn dough onto counter and knead for 2-3 minutes until it is smooth and has no lumps.
- Return dough to bowl, cover with damp cloth or wet paper towel and let sit for 15 minutes. Remove from bowl and divide into 10 pieces. Leave pieces on counter and cover again with a damp cloth for about 10 minutes. Roll out each piece of dough into an 8 inch round. Cook torillas on griddle. Makes 10.
- *These tortillas come out thicker than the store bought variety. Just add more water and roll them out thinner to make them more like store bought ones.
- Put some sauce in bottom of 9x13 pan.
- Spread some sauce peanut butter style on each tortilla.
- Place about 2 TBSP cheese on each tortilla. Roll up.
- Place seam side down in pan.
- Pour remaining sauce over enchiladas; sprinkle with remaining cheese. Bake uncovered at 350 degrees until cheese melts and enchiladas are hot, about 20 minutes.
- Serve with olives, lettuce and sour cream if desired.
Nutrition Facts : Calories 365.4, Fat 19.4, SaturatedFat 8.2, Cholesterol 32.9, Sodium 714.3, Carbohydrate 34.8, Fiber 2, Sugar 2.5, Protein 13.2
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Ayomi De
[email protected]I'm allergic to dairy, so I used a dairy-free cheese alternative. The enchiladas were still really good.
amorcito bello
[email protected]I made these enchiladas in a slow cooker. They turned out perfect!
Md jindadul islam
[email protected]I'm a vegetarian, so I used tofu instead of chicken. The enchiladas were still delicious.
Susanti Minhaz
[email protected]I didn't have any green onions, so I used chives instead. They turned out great!
Bishal Yadav
[email protected]These enchiladas were way too spicy for me. I could barely eat them.
Agha Mohsin
[email protected]I followed the recipe exactly and the enchiladas turned out really dry. I'm not sure what went wrong.
avishek nepali
[email protected]These enchiladas were a bit bland for my taste. I think I'll add some more spices next time.
Enamahmed Khan
[email protected]Easy to make and delicious. I'll be making these again soon.
Nomfundo Gcabashe
[email protected]These were really good! I used a different type of cheese and they still turned out great.
Josphat Kiplangat
[email protected]I made these enchiladas for a party and they were a huge hit. Everyone raved about them.
Maggey Hicks
[email protected]These enchiladas are so cheesy and flavorful. I will be making them again and again.
rasul minihaj
[email protected]I've tried many cheese enchilada recipes and this one is by far the best. The flavor is incredible.
A_R GAMING
[email protected]Just made these for dinner and they were a huge success! Everyone loved them.
Zahidhasan Shipon
[email protected]Easy and tasty. My kids loved them.
chandan kc
[email protected]These were delicious! I added some extra green chilies for a little more spice. Will definitely make again!
Derpy Corgi
[email protected]I've made these enchiladas several times now and they always turn out great. They're a family favorite!
Glenda Jackson
[email protected]These cheese enchiladas were a hit with my family! They were so easy to make and the flavor was amazing. I will definitely be making these again.