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Recipes  |
Cheese Enchiladas
12 corn tortillas 1 teaspoon Garlic Powder 1/2 teaspoon Sea Salt 1 teaspoon Ground Cumin 2 cups grated cheddar cheese 2 cups grated Monterey Jack cheese Enchilada Sauce: 2 Tablespoon oil 1 small white onion - finely minced 2 cloves garlic, finely minced 2 Tablespoon Chili Powder Mild, to taste 1/2 teaspoon Mexican Oregano 1 teaspoon Ground Cumin 1/2 teaspoon Sea Salt 3-1/2 cups tomato sauce Chopped or sliced black olives for garnish (optional) Directions: 1. Combine cheese, garlic powder, salt and cumin; set aside. 2. For sauce, heat cooking oil in heavy saucepan. Add onion and garlic, sauté until soft. Add tomato sauce, chili powder, oregano, cumin, and salt. Cover and simmer approximately 30 minutes. 3. When sauce is finished, pour about 1/2 cup into 9” x 13” baking dish. Reserve remaining enchilada sauce in the pan for dipping tortillas. 4. Wrap tortillas in damp towel and warm in microwave about 30 seconds to soften. Dip each tortilla in sauce and place approximately 1/3 cup of cheese mixture down center, roll up, and place seam side down in the baking dish. 5. Repeat procedure for each tortilla. Lay rolled up tortillas side by side in the baking dish. 6. Pour reserved enchilada sauce over rolled up tortillas to cover them. Sprinkle remaining cheese over all. Add chopped or sliced black olives on top of cheese if desired. 7. Bake finished cheese enchiladas 20 - 30 minutes at 350 F until cheese is melted and bubbly. Serves: 6 |
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