Side Enchiladas
I grew up with these but didn't like them when I was young, probably because of the onions. My mom would make these when we ate "Mexican" as we called it, which was just Mexican rice, beans, ground beef, lettuce, cheese and tomatoes. Then we'd just stir it all up together on our plates and eat it with torn pieces of tortilla. We've carried on the tradition at my house. I love these now!
Recipe:
12 corn tortillas, day old or store bought
1 large onion, chopped
1 lb Monterey Jack or Colby/Jack cheese, grated
1 recipe Dana's Enchilada Sauce or store bought
Oil
Heat some oil in a small frying pan on medium-high. Cook each tortilla on each side for just a few seconds and drain on paper towel. Place approximately 1-2 Tbs onion in center of tortilla, then a small handful of cheese, then a spoonful of sauce and roll up. Place seam side down on cookie sheet. Continue with until all tortillas are done. Sprinkle the rest of the cheese over all the rolled tortillas, then the rest of the sauce and then the rest of the onion. Bake uncovered at 350°F for 20-30 minutes.
12 corn tortillas, day old or store bought
1 large onion, chopped
1 lb Monterey Jack or Colby/Jack cheese, grated
1 recipe Dana's Enchilada Sauce or store bought
Oil
Heat some oil in a small frying pan on medium-high. Cook each tortilla on each side for just a few seconds and drain on paper towel. Place approximately 1-2 Tbs onion in center of tortilla, then a small handful of cheese, then a spoonful of sauce and roll up. Place seam side down on cookie sheet. Continue with until all tortillas are done. Sprinkle the rest of the cheese over all the rolled tortillas, then the rest of the sauce and then the rest of the onion. Bake uncovered at 350°F for 20-30 minutes.
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