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3 PINES CHEESE ENCHILADAS
No cookbook could ever provide me with a recipe for excellent cheese enchiladas like I used to get in Tucson----so I made up my own! These are great, especially if my "3 Pines Enchilada Sauce" is used because you get the flavor of the real chile peppers! This recipe is easy to double or even triple.
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.


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Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved