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.

/zucchinicheese-enchiladas

ZUCCHINI/CHEESE ENCHILADAS

ZUCCHINI/CHEESE ENCHILADAS ...a nice cheese enchilada recipe to try ! Great one !

INGREDIENTS

• 8 corn tortillas
• Olive oil
• 2 med. zucchini, sliced
• 1/4 c. onion, chopped
• 1 sm. can green chili
• 1 can whole pitted black olives
• 1/2 to 3/4 lb. Monterey Jack cheese
• Enchilada sauce (recipe follows for homemade sauce)

INSTRUCTIONS
Saute zucchini and onions in olive oil. Pour some sauce in the bottom of an oven proof 8 x 11 x 2 inch dish. Heat the tortillas one at a time for approximately 30 seconds in the microwave long enough to soften so they roll without breaking. Too hot or too long, then they get too stiff). Dip warmed tortillas into sauce. Fill with small amounts of zucchini mixture, cheese, olives and chili. Roll the enchilada and place in dish. When you have filled the dish with 8 enchiladas, top the dish with the remaining cheese, olives and chili. Pour the remaining enchilada sauce over the entire dish. Bake 15 to 20 minutes at 350 degrees.

ENCHILADA SAUCE:

• 1/2 c. onion, chopped
• 1 clove garlic, minced
• 1 tbsp. olive oil
• 1/2 c. vegetable or chicken stock
• 1 c. tomato puree
• 2 tsp. chili powder add more if desired to suit taste
• 1 tsp. cumin
• Salt and pepper, to taste

INSTRUCTIONS
Saute onion and garlic in oil. Add the remaining ingredients, bring to a boil an simmer for about 1/2 hour. (1 can tomato paste can be substituted for the tomato puree. Add water ...and the cheese enchilada recipe zucchini is ready to serve....enjoy it ! Nice !
sour-cream-cheese-enchiladas

ANDY'S MEAT AND CHEESE ENCHILADAS

ANDY'S MEAT AND CHEESE ENCHILADAS ...a nice cheese enchilada recipe to try...great !

INGREDIENTS

• 1 lb. ground beef
• 1/2 green pepper (chopped fine)
• 1/2 onion (chopped fine)
• 1 can enchilada sauce (El Paso, etc.)
• 1/2 - 3/4 lb. Muenster cheese (shredded)
• Flour tortillas (pkg. of 10) (or corn if you prefer)
• Oil

INSTRUCTIONS
Brown 1 pound ground beef. Add green pepper and onion. Heat enchilada sauce. Fry tortillas in hot oil (approximately 3-5 seconds only on each side). Should be soft when you remove. Drain on paper towels.

Spread warmed enchilada sauce on both sides of tortilla. Use a butter brush. Fill tortillas (across middle) with 1-2 tablespoons beef mixture and 1 tablespoon or so of cheese. Roll up. Place in
baking pan. Cover with shredded cheese. Bake 325 degrees, 20-25 minutes. Makes 10 enchiladas. The cheese enchilada recipe is ready to serve...enjoy !
Note: Freezes well. Make up to point of covering with cheese. Wrap in aluminum foil. When unfrozen just cover with cheese and bake 325 degrees for 20-25 minutes.
cheese-enchiladas-3.l

VEGETABLE CHEESE ENCHILADAS

VEGETABLE CHEESE ENCHILADAS RECIPES

INGREDIENTS

• 1/2 c. chopped carrots
• 1/2 c. chopped onion
• 1 c. diced mushrooms
• 1/2 c. chopped zucchini
• 1 tbsp. butter
• 1 (1.62 oz.) pkg. enchilada sauce mix
• 1 (18 oz.) can tomato sauce
• 1 1/2 c. water
• 8 corn tortillas
• 8 oz. Jack cheese, sliced
• 1/4 c. Parmesan cheese
• 4 oz. shredded Cheddar cheese

INSTRUCTIONS
Place vegetables and butter in a glass casserole. Microwave on high 2-3 minutes, stirring every minute; set aside.
Combine enchilada mix, tomato sauce and water in 1 1/2 quart glass bowl. Microwave on high 3-4 minutes until boiling. Spoon 1/2 sauce into 2 quart dish, dip tortillas in sauce. Place 1 ounce Jack cheese and 2 tablespoons vegetables on each tortilla. Roll up and place in dish. Spoon rest of sauce over tortillas. Sprinkle with Parmesan cheese and microwave on high for 8-10 minutes until bubbly in center, turning every 2 minutes. Sprinkle shredded cheese on top, then let stand for 10 minutes. The cheese enchilada recipe is ready...enjoy it ! Nice one !
sour-cream-cheese-enchiladas

CHILE AND CHEESE ENCHILADAS

CHILE AND CHEESE ENCHILADAS RECIPE

A nice cheese enchilada recipe to try !
INGREDIENTS

• 1 1/2 c. each sour cream and sm. curd cottage cheese
• 1 env. (1 oz.) instant onion soup
• 1 c. finely chopped green onion
• Salad oil
• 12 corn tortillas
• About 1 lg. can (7 oz.) green chiles, seeded and cut in 12 thick strips
• 1 lb. Jack cheese, shredded
• 1 can (10 oz.) enchilada sauce

INSTRUCTIONS
In a bowl combine sour cream, cottage cheese, onion soup and green onions; set aside.
In a frying pan, heat about 1/4 inch oil over medium heat; drop tortillas, one at a time, into the oil, turn over and lift out when limp, 2 to 3 seconds total. Drain.

Spoon about 1/4 cup of the sour cream mixture down the center of each tortilla, top with 1 green chile strip. (If you prefer mildly seasoned enchiladas, taste the chiles and use a thinner strip.) Roll up and place side by side, seam down, in 9x13 baking pan.
Spoon remaining cream mix evenly over tortillas, then pour over the enchilada sauce and sprinkle remaining Jack cheese over all. Bake uncovered; 350 degrees, 30 minutes until bubbly. Let stand 5-10 minutes. The cheese enchilada recipe is ready to serve....!
cheesy-chili-enchiladas.

CHICKEN ENCHILADAS WITH CREAM CHEESE

CHICKEN ENCHILADAS WITH CREAM CHEESE ...a nice cheese enchilada recipe to try !

INGREDIENTS

• 1 chopped onion
• 2 tbsp. vegetable oil
• 1 tsp. each chili powder, garlic powder & ground cumin
• 8 oz. cream cheese
• 6 c. shredded, cooked chicken (2 lbs.)
• 3/4 c. bottled salsa
• 8 oz. cheddar cheese, shredded 92 c.)
• 1/4 c. chopped black olives
• 16 corn tortillas
• 2 cans (14 oz.) enchilada sauce

INSTRUCTIONS
Heat oven to 350 degrees. Have 2 (11 x 7 inch) baking dishes ready.
In large saucepan cook onion in oil for 5 minutes or until translucent. Stir in chili, garlic and cumin. Add cream cheese and cook, over low heat, breaking cheese into chunks with wooden spoon, until melted. Add chicken and salsa. Stir over medium heat 2 to 3 minutes until hot. Remove from heat. Stir in 1 1/4 cups of cheddar cheese and olives.

Wrap tortillas in stacks of 8, in foil. Heat in oven 8 to 10 minutes until warm and pliable. Spread 1/4 cup enchilada sauce over bottom of pan. Spoon 1/3 cup chicken mixture in each tortilla. Roll up and place seam side down in pan. Bake 20 to 30 minutes.

SPINACH AND CHEESE ENCHILADAS

SPINACH AND CHEESE ENCHILADAS RECIPE

Bake tortillas at 450 degrees for 5 minutes. Bake enchiladas at 450 degrees for 30 minutes.

INGREDIENTS

• 1 tbsp. olive oil
• 1 lg. onion, finely chopped
• 10 oz. frozen chopped spinach, thawed & drained
• 8 corn tortillas
• 1 (10 oz.) can mild enchilada sauce
• 1 c. cottage cheese
• 1 c. shredded Cheddar cheese
• 2 egg whites
• 1/2 tsp. salt
• Shredded Cheddar cheese & chopped chives, for topping (optional)

INSTRUCTIONS
Preheat oven to 450 degrees. Heat oil in medium size skillet over medium heat. Add onion, saute 3 minutes. Add garlic, saute 1 minute.
Add spinach, cook, stirring, until mixture is dry. Set aside.
Wrap tortillas in aluminum foil. Place packet on oven shelf. Bake 5 minutes to warm tortillas. Pour enchilada sauce into 11 x 7 x 2 inch baking dish. Set aside.

Combine cottage cheese, Cheddar, egg white and salt in medium bowl. Stir in spinach mixture. One at a time, remove warm tortillas from foil packet. Spread 1/4 cup cottage cheese mixture in center. Roll tortilla up and place seam side down in baking dish. Repeat with remaining tortillas and cheese mixture. Cover tightly with aluminum foil. The cheese enchilada recipe is ready...enjoy it !