Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, cheese enchiladas. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
These enchiladas are filled with Cheddar cheese, onion, olives and mushrooms. Use any cheese and vegetables you prefer, and use Creole-style seasoning to taste. In a large saucepan, combine first six ingredients; bring to a boil.
Cheese Enchiladas is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Cheese Enchiladas is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook cheese enchiladas using 10 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Cheese Enchiladas:
- Get 12-14 white corn tortillas
- Take 4-5 cups shredded colby jack cheese
- Prepare 20 oz red or green enchilada sauce
- Take 1 finely chopped medium-sized onion
- Make ready 1/4-1/2 cup vegetable oil
- Get Fresh cilantro, finely chopped (optional)
- Make ready 1 cup thinly shredded lettuce
- Get 1 roma tomato, diced
- Prepare 1/4 cup crumbled cotija cheese, for topping (optional)
- Get Sour cream , for topping
My mom is full Mexican and has spoiled us with her delicious Mexican food my entire life. 🙂 I know I've posted a few of our favorite family Mexican dishes on here before, but one I have yet to share with you is our Red Cheese Enchiladas (aka Mexican Enchiladas). This is a recipe my mom has had for years (my great-grandma Bean Burro used it!) and it. Cheese Enchiladas are quick and easy to prepare, but they taste like something special. They are a delicious, meatless meal you can make in a snap, freezer-friendly and even worthy of packing for work or vacation.
Steps to make Cheese Enchiladas:
- Mix together the colby jack cheese and the chopped onion, reserving about 1/2 cup of the colby jack cheese for sprinkling over the top, at the end.
- Quickly cook tortillas in hot oil only enough to softened them. (Cook them too long, and your gonna have to make tostadas.) Drain well on paper towels. Set aside.
- Preheat oven to 350 degrees F.
- Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13'' pan.
- Fill each corn tortilla with a handful of cheese/onion mixture. Roll tightly, and place seam side down in the pan.
- Pour remaining enchilada sauce over the top. Top with remaining 1/2 cup of cheese.
- Bake for 20-25 minutes or until hot and bubbly. Remove from oven and let cool 5 minutes.
- Top with shredded lettuce, cotija cheese, tomatoes, cilantro, and sour cream.
It was a busy weekend, so I didn't spend Sunday afternoon prepping lunches for the week like I normally do. I love this style of an enchilada. The sauce is mild, and it could also be used for a ground beef filling. I personally prefer cheese enchiladas over all others. For this cheese enchilada recipe, I am using American cheese which you can purchase from the deli section of your local grocery store.
So that’s going to wrap this up with this exceptional food cheese enchiladas recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
