Cheese Enchiladas. 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. Heat a cast-iron skillet over medium-high heat until hot.
I am a teeny-tiny ok HUGE snob when it comes to Mexican food. My husband and I spent a few months living in Mexico and everything I thought I knew about Mexican food was changed. In a large saucepan, combine first six ingredients; bring to a boil. You can have Cheese Enchiladas using 10 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Cheese Enchiladas
- Prepare 12-14 of white corn tortillas.
- Prepare 4-5 cups of shredded colby jack cheese.
- You need 20 oz of red or green enchilada sauce.
- You need 1 of finely chopped medium-sized onion.
- Prepare 1/4-1/2 cup of vegetable oil.
- It’s of Fresh cilantro, finely chopped (optional).
- You need 1 cup of thinly shredded lettuce.
- You need 1 of roma tomato, diced.
- You need 1/4 cup of crumbled cotija cheese, for topping (optional).
- Prepare of 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. You'll need to make the Chile Gravy before you begin. For all the cheese lovers in the world, this is the enchilada recipe for you!
Cheese Enchiladas instructions
- 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 9×13'' 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..
Growing up in Texas, cheese enchiladas are a way to test a Mexican (or Tex-Mex) restaurant on if they are really up to snuff. Pour the chile gravy over the enchiladas and garnish with reserved grated cheese and diced onion. Place into the baking dish seam side down. Place your enchiladas in the oven. Heat the enchiladas until they look somewhat flat and the sauce is bubbling.