Tia Chelos Cheese EnchiladasFrom ypsi 9 years ago
- 1 lb cheddar cheese, grated shopping list
- 2 medium onions, finely chopped shopping list
- 36 corn tortillas shopping list
- 1 cup shortening or vegetable oil (I prefer shortening) shopping list
- salt shopping list
- cumin shopping list
- 1 bottle green taco sauce (La Victoria or La Preferida are good) shopping list
- 1 bottle mild red salsa shopping list
How to make it
- Grate cheese and chop onions. Set aside.
- Preheat oven to 350.
- In small skillet, melt half of shortening or heat oil.
- Set up your assembly line: Skillet w/fat, foil spread along counter next to stove to lay out tortillas and roll/fill; cheese, onions, salt shaker, cumin shaker, 13x9 baking pan.
- When oil is hot, dip one tortilla at a time; turn, and remove.
- The idea here is to soften them, but DO NOT let them get crispy, otherwise they can't be rolled. Lift out with tongs, let drip a second, lay on foil. I usually have enough room to do 8 at a time. I briefly turn down the heat under the fat when I'm ready to assemble a batch.
- Sprinkle each tortilla with salt and cumin. Place about 1 tablespoon each of grated cheese and chopped onion on each. Roll tightly, and place in baking pan.
- When bottom of pan is filled, sprinkle enchiladas with some of the grated cheese and chopped onion, and drizzle some green taco sauce and some red salsa over the layer.
- Continue making batches of enchiladas until 2nd layer is complete. Sprinkle remaining cheese, onions, and drizzles of green and red sauces over the top.
- Place pan in oven. Cover loosely with foil and bake at 350 for 20 minutes. Remove foil and finish baking for 10-15 more minutes.
- If you want a meat enchilada, by all means use seasoned ground beef, shredded steak or pork, or chicken -- whatever you fancy. The cheese-only preparation is the classic one.
The Cookypsi Youngstown, OH
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