How to make Cheese Enchilada

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Cheese Enchilada Casserole








Cheese Enchilada Casserole


CHEESE ENCHILADA RECIPE INGREDIENTS
  • 1 1/2 cups chicken broth
  • 1 can (14.5 ounces) tomatoes, drained and crushed
  • 1 tablespoon chili powder
  • 1/4 teaspoon leaf oregano, crushed
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 3 cups shredded Cheddar cheese, or a Mexican blend of cheeses
  • 1/3 cup finely chopped onions
  • 16 (6-inch) corn tortillas
CHEESE ENCHILADA RECIPE INSTRUCTIONS
sliced ripe olives In a saucepan, combine tomatoes, chili powder, oregano, cumin, garlic powder, and salt. Bring to a boil over medium heat; reduce heat and simmer, uncovered, for 15 minutes. In a small bowl, combine 2 1/2 cups cheese and onions. Preheat oven to 350°. Warm tortillas in microwave then dip them in the tomato sauce mixture; lay them in a lightly greased 9x13x2-inch casserole dish. Fill each tortilla with cheese and onion mixture; roll. Repeat until dish is full. Sprinkle remaining cheese on top. 4 Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.
Cheese enchiladas are ready to serve 8 great persons....enjoy it !