Saturday, June 7, 2008

Our Favorite Cheese Enchiladas

Do you like Cheese Enchiladas, but hate the work of preparing them? Well this dish is really easy to throw together. Now this is not a "Traditional Cheese Enchilada" recipe by any means and I know most people would agree. Tha'ts still OK with me all I know is my family loves Cheese Enchiladas prepared this way. 

In my book if that's the way they like it then that's the way I'm making it. This is a versatile recipe that can be prepared not only for cheese enchiladas but also for Beef Enchiladas just replace the cheese inside with cooked and seasoned ground beef, onions and maybe some fresh jalapenos.

If you want Bean Enchiladas then so be it just add re fried beans and cheese in the middle those are quite tasty to. Serve with Spanish Rice and and Homemade Re Fried Beans on the side and you can stay home and have a great meal without having to go out.

Let cool about 10-15 minutes in the baking dish and then serve immediately.




Our Favorite Cheese Enchiladas
 

Ingredients:
10 - 12 - yellow or white corn tortillas
1 – 8oz pkg shredded cheddar cheese (for the topping)
1 – 8oz pkg shredded monterey jack cheese (for the filling)
1/2 - cup chopped onions, optional
1 – 10 oz can mild enchilada red sauce (I use Ortega or Old El Paso)
1 – 14 oz can wolf brand chili with no beans
1 - cup chicken broth
1 - heaping tablespoon flour
1 - tablespoon oil or coconut oil
1 – small can sliced black olives, optional

Directions:
Start by making the sauce for the enchiladas. Using a medium size skillet add the oil and flour and mix together over medium heat. 

You want to make a roux not to dark just until blended and golden in color. Add the chicken broth and mix together using a wire whisk. Make sure there are no lumps. 

Add the enchilada sauce and then the chili. Mix together until the sauce is blended together, turn off heat, season with a bit of pepper and set aside.

Add the tortillas to a tortilla warm and place the tortillas in the microwave for a couple minutes to soften. 

Dip each tortilla into the enchilada sauce and then fill with the monterey jack cheese or just fill with cheese cheese without dipping the tortillas in the sauce first.

If using onions add them now before rolling up. If not just omit. Spray non stick spray to the bottom of a 9x13 inch baking dish. Spoon some of the enchilada sauce on the bottom.

Place the rolled up enchiladas seam side down. Continue to fill the enchiladas with cheese and roll up the remaining enchiladas and place in the baking dish. I can get about 9 - 10 enchiladas in a 9x13 inch size pan.

Pour the enchilada sauce mixture over the rolled enchiladas covering completely, top with shredded cheddar cheese and sliced black olives (optional). 

Bake at 375 degrees for about 30 minutes - 40 minutes or until enchiladas are bubbly. Let cool about 10-15 minutes and then serve immediately.


Sever with Spanish rice and Re fried beans



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15 comments:

Cody said... #

Tina, These cheese enchiladas look delicious! I think I am going to try them this month. I just made our menu last night but I've found that I am repeating some of the same old recipes over and over!! I love all your pictures by the way - I'm a visual learner so it helps envision what the end result will be! :) Thanks again!

Tina said... #

Thank you Cody, we are cut from the same cloth I to learn more from visual then just seeing a recipe. Dont worry I have been behind on getting my Menu up this month as well. Mine is still in chicken scratch. LOL. Hopefully we can help each other out on new meals.

T said... #

Tina,

I tried these out and Corey said I should let you know how it turned out. Well we didn't go with the mild enchilada sauce and that was a bad move. Too spicy. However, I used flour tortillas and heated them in the microwave for 2 min wrapped in paper towel and at least they turned out well. I'll try it again soon with less spicy sauce.

Thai Fly said... #

I know this is an older post, but I love your blog and I think your recipes are wonderful! I will be making this for dinner tonight and find that when I'm heating tortillas in the microwave, placing a dampish paper towel over them they remain soft enough to roll. Thanks for a great blog, Tina!

Jessica said... #

This recipe was an absolute hit with my family. Even my 2 year old loved it! By the way, we are practically neighbors, I live in Garland! Thank you so much for your recipes, you have really helped me learn how to cook!

Sandy Duke said... #

Can't wait to try this recipe. This is like the "enchiladas" I grew up with living in the Ark-La-Tex area. Now I'm in California and the enchiladas here are less spicy, and less cheesy...and well, just less...

Did I say I can't wait to try this?!

Kim said... #

Thanks for this! Had them tonight and they were super yummy! Everyone gobbled them up, except for the two-year-old... but we can't take that personally. She picks at EVERYTHING!

Thanks again!

Rhondi said... #

I made these cheese enchiladas last night for dinner. My husband said they were the best ever. I like how you mixed the enchilada sauce with the chili. And the chicken broth made it taste homemade. It was the perfect combination. Thanks for the recipe! I love your blog!

Aggie said... #

I just saw these and they made my stomach growl! They look soooo good! Can't wait to see you TOMORROW!!!

Deb said... #

Just signed up for your email updates. As a native Texan, I'm loving your southern recipes. This is an incredible enchilada recipe...can't wait to try it. I make enchiladas frequently, and always use the corn tortillas. I do soften mine in the microwave, but lightly spray both sides with Pam, and place on paper towel lined plate. Thanks for sharing this recipe!

Elizabeth said... #

Just fixed these...they are awesome! Thanks Tina...

Hunter's Mama said... #

I made these over the weekend and my husband loved them!!

Ida said... #

These were great ,but just wanted to let everyone no that you can also use a nonstick skillet without oil to heat the tortillas.I put the skillet on the heat and let it get hot and one by one I heat the tortillas ,you have to stay with them keep spinning them so they don't start crisping.I then store them in a tortilla holder lined with paper towels. Really makes for an easy and non messy preparation.I am a native Texan and live in San Antonio,I received this idea from a older mexican lady who is wise with her spanish cooking.

Anonymous said... #

I just came across your blog and this recipe. Another time saver is to use taco shells for your filling. The liquids and sauce soften the hard shell during the baking time...I do use them to save a lot of time when I make chicken enchiladas and don't feel like being in the kitchen forever.

Anonymous said... #

what about freezing these? will it work? have you tried to freeze ahead of time?