This easy recipe for Tex-Mex cheese enchiladas is a family favorite!
Note that there are many kinds of enchiladasgreen chile, shrimp,chicken,red chilito name a few.
This recipe is much more “Tex Mex” than Mexican, and is easy to make.
Elise Bauer
You soften some corn tortillas, put some Jack cheese in them, and roll them up.
(Do not use flour tortillas for this recipe; the flavor isn’t right.)
The corn tortillas must be softened before they are rolled and baked in the casserole.
Elise’s mother softening tortillas for enchiladas.Elise Bauer
Frying them gently in a little oil both softens the tortillas and also greatly enhances their flavor.
you might do this one at a time, or you might adopt my mother’s trick.
In either case, the tortilla picks up some of the excess fat from the first tortilla.
Elise Bauer
How to Make This Enchilada Sauce
The sauce for these enchiladas couldn’t be easier to make!
Start by cooking chopped onions and garlic in a skillet.
Then add canned crushed tomatoes, green chiles, some oregano and a little water.
Elise Bauer
Iceberg lettuce is cool and crunchy and has just the right texture and taste to accompany these enchiladas.
Once cooked, they’ll keep for 4 to 5 days in the fridge.
you’re free to also freeze them, and just reheat them in the microwave or oven.
Elise Bauer
To freeze, wrap them first in plastic wrap and then in heavy duty aluminum foil.
The corn tortillas must be softened before they are rolled and baked in the casserole.
Frying them gently in a little oil greatly enhances the flavor of the tortillas.
Elise Bauer
Do not use flour tortillas for this recipe.
When the oil is shimmering and hot, add a corn tortilla to the pan.
In either case, the tortilla picks up some of the excess fat from the first tortilla.
Elise Bauer
This way you’re able to brown and soften the tortillas without using a lot of fat.
As the tortillas brown a little, remove them to a plate.
Heat 2 teaspoons olive oil in a large saute pan on medium heat.
Elise Bauer
Add the chopped onion and cook for 5 to 6 minutes, until translucent.
Add the garlic and cook for a minute more.
Add the crushed tomatoes, green chiles, 1/2 cup of water, and oregano.
Elise Bauer
Bring to a simmer and taste.
If the sauce tastes too vinegary, add half a teaspoon of sugar to the sauce.
Put a little olive oil on the bottom of a 3-quart (9x13) casserole pan.
Elise Bauer
Continue until all tortillas are filled and rolled.
Add sauce to the top of the tortillas in the casserole pan.
confirm the rolled up tortillas are covered with the sauce.
Elise Bauer
If not, add a little water to thin the sauce to spread it more evenly over the tortillas.
Cover the whole thing with the rest of the grated cheese.
Put the casserole in the 350F oven for 10 to 15 minutes or until the cheese melts.
Elise Bauer
Garnish enchiladas with cilantro and sour cream.
Elise Bauer
Elise Bauer
Elise Bauer
