How to make Cheese Enchilada

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Anasazi-Tofu Cheese Enchiladas

Anasazi-Tofu Cheese Enchiladas
A great cheese enchilada recipe to try !
Ingredients
  • 1 cup anasazi beans slightly pureed*
  • 1/2 cup rice, cooked
  • 1/2 cup tofu drained
  • 1/4 cup sweet bell pepper chopped
  • 1/4 cup scallions, spring or green onions chopped
  • 1 cup cheddar cheese grated
  • 1 cup monterey jack cheese grated
  • 10 ounces enchilada sauce
  • 10 each corn tortillas

INSTRUCTIONS
Mix first five ingredients together. Add 2 tablespoons. enchilada sauce.
Moisten tortillas in warmed enchilada sauce. Fill tortilla with mixture and roll.
Place in greased 6 1/2 inch by 10 1/2 inch pan with the opening of the roll down.
Any remaining sauce should be poured on top of the enchiladas once the pan is filled. Place cheeses on top and bake at 300 degrees F for 35-40 minutes.
* "Anasazi" is a Navajo word meaning "ancient one." Anasazi beans have been found in many southwestern Indian dwellings.
The cheese enchilada recipe of anasazi tofu is ready to serve,...enjoy it !
beef-cheese-enchilada-recipe

Cheesy Chili Enchiladas

Cheesy Chili Enchiladas

A great cheese enchilada recipe to try !
Ingredients
  • 3 cups cheddar cheese, very old, sharp shredded
  • 2 tablespoons flour, all-purpose
  • 1/2 cup onion, chopped
  • 2 tablespoons butter or margarine
  • 1/2 pound ground beef
  • 16 ounces tomato sauce
  • 16 ounces kidney beans, canned
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1 dash red hot pepper sauce (eg. Tabasco)
  • 12 each corn tortillas (6-inch)
  • 1 x vegetable oil

INSTRUCTIONS

Toss together 2 1/2 cups cheese and flour.Saute onion in butter.
Remove from heat; stir in cheese mixture. Brown meat; drain.
Add tomato sauce, beans and seasonings; simmer 10 minute.
Dip each tortilla in hot oil to soften.
Place approximately 1/4 cup cheese mixture on each tortilla; roll up tightly.
Place seam side down in an 11 3/4 x 7 1/2 inch baking dish.
Cover with meat mixture.
Cover dish with aluminum foil; bake at 350 degrees F degrees, 20-25 minutes or until heated through.
Top with remaining cheese. The cheese enchilada recipe is ready to serve....nice !
sour-cream-cheese-enchiladas recipe

Cheese Enchiladas 3

Cheese Enchiladas 3

Ingredients
  • 1 teaspoon ground cumin
  • 1 package (2 oz.) ancho chiles
  • 1 tablespoon vegetable oil
  • 1 cup chopped white onions
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped serrano or jalapeno chile
  • 1/2 teaspoon Mexican dried oregano
  • 2 cans (14-oz. each) chicken broth
  • 1/4 cup brewed coffee
  • 1/2 teaspoon salt
  • 1 tablespoon masa harina
  • 8 soft corn tortillas, warmed
  • 2 cups shredded Queso Blanco or Monterey Jack cheese
  • 1/3 cup thinly sliced white onion, for garnish

INSTRUCTIONS
1. For the Red Chile Sauce, toast cumin in a large skillet over low heat, until fragrant, 2 minutes. Transfer to a cup; set aside. Add ancho chiles to same skillet and heat over low heat until chiles become pliable and fragrant, 3 to 5 minutes. Transfer to a large bowl and cover with hot tap water; let stand 15 minutes, until very soft. Drain liquid from chiles. Discard stems and seeds; chop chiles.
2. Heat oil in a small Dutch oven or medium saucepan over medium heat. Add cumin with onions, garlic, serrano and oregano and cook until vegetables soften, 5 minutes. Stir in chopped ancho chiles, broth, coffee and salt. Bring mixture to a boil; sprinkle in masa harina. Reduce heat to medium-low and simmer mixture, partially covered, 1 hour. Transfer mixture to blender and puree. Return Chile Sauce to Dutch oven and keep warm on low heat.
3. Heat oven to 350 degree F.
4. Wrap warm tortillas in foil. Spoon 1 cup warm Red Chile Sauce into the bottom of a 13x9-inch baking dish. Place 1/4 cup cheese in center of one warm tortilla and roll up (keep remaining tortillas wrapped). Place enchilada seam side down in prepared dish. Repeat with remaining tortillas and cheese. Pour remaining 2 cups Chile Sauce over enchiladas. Cover dish with foil and bake until cheese has melted and Chile Sauce is hot, about 15 minutes. Garnish top with onion, if desired. Serve immediately. The cheese enchilada recipe makes 4 servings.

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