Cheese Enchiladas In Yummy Red Sauce Recipes
CHEESE ENCHILADAS IN YUMMY RED SAUCE
This is another of my mother's terrific recipes, from when we lived near the CA/MX border. This is MY ultimate comfort food! I usually just use 1 pkg of Kraft's pre-grated 4-Cheese Mexican blend - which has asiago and queso fresco added to the usual cheddar and jack, then add some sharp cheddar. BEST if you make the sauce, the night before, and refrigerate. Makes 8-10 enchiladas, and 4 cups of sauce.
Provided by Pellerin
Categories One Dish Meal
Time 45m
Yield 8-10 enchiladas, 6-8 serving(s)
Number Of Ingredients 21
Steps:
- SAUCE:.
- Place garlic in cold, non-reactive (non-aluminum - use non-stick or ceramic lined) large sauce pan with oil. Bring up to a medium heat, stirring so that garlic doesn't scorch. Sauté for 1 minute, then add onions. Add remaining dry spices (through parsley) and sauté for 3-4 minutes, to develop oil & spices' flavors. Add remaining ingredients, except cilantro. Simmer gently on low for 30 minutes. Add cilantro at the end. Cool, and then chill overnight in fridge to let flavors meld.
- ENCHILADAS:.
- Preheat oven to 350º. Spray a 9 x 13 lasagna pan thoroughly with Pam. Spread 1 cup of enchilada sauce in bottom of baking pan.
- Combine cheeses, chilies, onions, and olives in large mixing bowl, tossing gently to thoroughly mix.
- Stuff and roll enchiladas with 2/3 of the cheese mixture. Place them, seam-side down in pan - in two rows of 4-5; long the long side of the pan. When all are in pan, pour remaining enchilada sauce FIRST over the outside edges (as they will dry out if not covered), then once down the center. Spread remaining cheese mixture on the two "lanes" that remain uncovered by sauce. Bake, uncovered for 25-30 minutes, until bubbly and melted. Cool for 5 minutes to re-congeal before serving. Makes 8-10 enchiladas, serving 4-6 people.
- For Vegetarian option use Vegetable broth.
Nutrition Facts : Calories 590.2, Fat 35.9, SaturatedFat 18.7, Cholesterol 72.7, Sodium 2247.9, Carbohydrate 42.8, Fiber 6.4, Sugar 10.7, Protein 28.9
3 CHEESE ENCHILADAS
My grandma gave me this recipe.
Provided by beanmachine
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9x13-inch baking dish.
- Spread top of enchiladas with remaining 1 cup salsa. Lightly mix remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread over the salsa. Sprinkle with remaining green onions. Cover dish with aluminum foil.
- Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.
Nutrition Facts : Calories 852.3 calories, Carbohydrate 65.2 g, Cholesterol 132.4 mg, Fat 50.1 g, Fiber 5.6 g, Protein 36.8 g, SaturatedFat 28.9 g, Sodium 1902.3 mg, Sugar 4.8 g
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