Saturday, April 3, 2010

Cheese Enchiladas

I found this recipe on recipezaar and gave it a try. I made a few minor changes from that recipe, but it is pretty much the same. Mine are nice and cheesy...I used colby monterey jack this time for all of the cheese. This recipe made a lot...
John's Rating: 9

1 pint enchilada sauce
1 (16 ounce) can tomato sauce
2 tablespoons chili powder
1/4 cup water
1 large onion, diced
1 (8 ounce) can olives, diced (this is half a large can)
10 ounces monterey jack cheese
10 ounces cheddar cheese
20 corn tortillas (could toss in a few more)

In a wide shallow bowl, mix enchilada sauce, tomato sauce and chili powder and water; set aside.
Shred both cheeses and mix together in a bowl. Soften tortillas in the microwave (cover with a slightly damp while doing this) Dip heated tortilla in the sauce and then slide into a square or rectangular shaped casserole dish. Fill tortilla with olives, onion and cheese.

Repeat process stacking each new enchilada next to the previous one until dish is full. Pour remaining sauce evenly over the enchiladas, top with any remaining cheese, onions and olives. Bake at 350°F for 10 to 12 minutes until the cheese is melting and bubbly.

**(I haven't tried this yet) To Freeze: Flash freeze uncooked, wrap and label.
To Reheat: Defrost overnight, and cook per directions for 15 to 20 minutes until the cheese is bubbling and melted.

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