Yields 6 enchiladas
Prep.Time: 30 minutes
FILLING:
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack Cheese
(or 2 cups + combined cheeses)
4 green onions, with tops -- thinly sliced
1 -2 jalapeno or serrano chiles * -- seeded and diced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon dried oregano (preferably Mexican)
Pinch kosher salt
TORTILLAS:
8 6-inch corn tortillas
Vegetable Oil for frying
3/4 cup 3 Pines Enchilada Sauce, or 1 can (10-oz.) Enchilada Sauce
Additional shredded cheeses
Additional sliced Green Onions
Preheat oven to 375 degrees; lightly spray a 11x8 baking pan with cooking spray.
In a medium bowl, combine cheeses, onions, diced chiles and seasonings; set aside. (This can be made ahead, covered and refrigerated until ready to use.)
In a small skillet, heat a scant 1/4-inch oil over medium heat until hot but not smoking. Using long-handled tongs, carefully dip tortillas one at a time into the hot oil 5 seconds each side. Remove to paper towels and drain and blot thoroughly.
Spread about 3-4 tablespoons of enchilada sauce over bottom of baking pan. For each tortilla; place about 2 heaping tablespoonfuls of cheese mixture lengthwise on one side; roll tightly and place in baking pan seam side down. Repeat until all tortillas are prepared. Ladle enough of the remaining enchilada sauce over enchiladas to cover them totally with a thin coating of sauce. Sprinkle the remaining cheese mixture lengthwise over the enchiladas, adding more shredded cheese if needed or desired. Cover with foil and bake 20-30 minutes or until heated through and cheese is bubbly. Remove pan from oven and let sit about 5 minutes. Garnished with a few sliced green onions and serve.
* If jalapenos or serranos are too hot for you, substitute about 1/2 of a 4-ounce can of chopped green chiles.
Serving Ideas : Serve with tacos, Mexican rice and refried beans.
Copyright © 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved