Mexican

Cheese Enchiladas With Red Enchilada Sauce



These 12 enchiladas fit perfectly in a 13×15 baking pan. There is a little advanced planning needed to make things go smoothly. First, if you are grating your own lb of cheese, get that done & chop your onion. Then, get all of your red sauce ingredients ready. I placed all the seasonings (except my minced garlic) in a small ramiken bowl, had my tomato sauce can opened & had my water measured out prior to sauteing my garlic. It was a good thing, b/c tiny minced garlic only needs a few seconds to cook or it will burn & taste bitter. Since the sauce takes 20 minutes to cook, you can fry up the tortillas in the meantime. I did one @ a time in a small pan. It only takes 20 scnds or so for them to bubble up. Then flip. 

Chesse Enchiladas

12 corn tortillas
1 recipe Basic Tex-Mex Sauce (below)
1 lb. Mild Cheddar Cheese, grated
1 cup onion, chopped finely (optional….I used way less than a cup for my family’s tastes)
Soften tortillas in hot vegetable oil. Place them on paper towels to drain. Don’t skip this step. It prevents the tortillas from cracking & tearing when rolled up. When cool enough to handle, immerse in sauce. Place about an ounce of cheese & some onion just off center of each tortilla & fold. Top w/ sauce & cheese. Bake in 350 degree oven for about 10 – 12 mins.
Red Enchilada Sauce 
1 Tb olive oil
2 cloves garlic, minced
1 tsp minced onion (dry kind)
1/2 tsp dried oregano
2 1/2 tsp chili powder
1/2 tsp dried basil
1/8 tsp black pepper
1/8 tsp salt
1/4 tsp ground cumin
1 tsp dried parsley
1/4 cup salsa
1 6 oz can tomato sauce
1 1/2 cups water
Heat oil in large saucepan. Add garlic & saute about a min. Add all of the rest of the ingredients except for water. Stir together mixing well with tomato sauce, THEN add water. Bring to a boil, reduce heat to low & simmer 15-20 min.
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