cheese enchiladas
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My brothers love these enchiladas and I try to make them for special occassions! I threw some ingredients together and this is what I came up with. We could not find anyone who made them like this so, it is my job, now. I love it!
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Ingredients For cheese enchiladas
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1 -6 oz. canlow sodium v8 juice
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1 -10 oz canold elpaso green enchilada sauce
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1 -15 oz canhormel chili ( no beans )
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1 mdonion finely chopped
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2 -16 ozmexican blend shredded cheese
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12white corn tortillas
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4 Tbspcooking oil
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19x13 inch pan sprayed with pam
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shredded lettuce
How To Make cheese enchiladas
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1mix v8, enchilada sauce and Hormel chili in medium sauce pan. Bring just to a boil, stir, cover and remove from heat.
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2chop onions and set aside. Put cheese in a bowl and set aside.
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3lightly fry tortillas in hot frying pan with a small amount of oil, turning once. Tortillas will puff up when ready to turn. Usually about 5-10 seconds. Then about 5 seconds and remove to drain on paper towels. Fry all tortillas.
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4Take a fried tortilla, add 1/4-1/2 cup cheese and a tsp. onions down middle of each tortilla and roll tortilla. Place each tortilla, side by side, in a 9x13 inch pan. It will hold 12 enchiladas.
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5Stir enchilada sauce you made earlier and pour over rolled enchiladas. Top with remaining cheese and onions. Put in pre-heated 350 degree oven for 15 minutes or until bubbly. Serve with shredded lettuce on the side or on top of enchiladas
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6You may have some extra sauce left over. It freezes well.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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