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Wednesday, April 24, 2013

Cheese Enchilada's

If you check our blog often, you know that Mexican food is an all time favorite of our family. These Cheese Enchiladas  are a huge favorite for our family as well. They are perfect for any night of the week!

Cheese Enchiladas 

15 corn tortilla's
15 thick sliced cheddar or Mozzarella cheese
2-3 c. shredded cheddar cheese
avocado slices
tomatoes, diced
onions, diced,
sour cream 
oil (for cooking)
Cream Sauce (recipe below)

Heat 3 T. oil in a large frying pan. When oil is HOT, cook each tortilla (individually). Heat on each side until shell is cooked...you don't want them to be crisp or you can't roll them. Continue until each shell is cooked. Fill each shell with sliced cheese and roll. Place each prepared shell in a 9x13" baking dish. Continue until each shell is rolled. Prepare cream sauce  and pour over prepared enchiladas. Top with shredded cheddar cheese. Cook for 15-20 minutes at 350 degrees. Cool for 5 minutes. Serve with diced avocados, onions, tomatoes and a dollop of sour cream if desired.

Cream Sauce:
1 large can green enchilada sauce
1 c. chicken broth
1 1/2 c. heavy cream
1 c. shredded Cheddar Cheese
2-3 T flour
Combine the enchilada sauce, cream and broth in a sauce pan and heat. Stir constantly or it will burn (experience tells me this). When cream sauce starts to boil-add cheese and flour, stir in with a whisk. Continue to stir constantly until sauce thickens. Remove from heat, pour over burritos.


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