Cheese enchiladas, experiments
This was my first effort at cheese enchiladas.
Ingredients
- 28 oz. of Las Palmas red enchilada sauce
- 8 flour tortillas (roughly 8 inches in diameter
- 3/4 lb. sharp cheddar cheese, shredded
- 3/4 lb. sour cream
- 1/4 lb. sharp cheddar cheese, shredded
Method
- Pour enough enchilada sauce in the bottom of a 9x13 casserole dish to cover the bottom.
- Mix cheese and sour cream in a bowl.
- Break up the cheese/sour cream mixture into eight portions. Wrap an eighth of the cheese/sour cream in a tortilla. Roll up. Place seam-side down in casserole dish. Repeat with the remaining tortillas.
- Pour the rest of the enchilada sauce over the tortillas.
- Pour the rest of the cheddar cheese over the top.
- Put the casserole in the oven at 350 for 30 minutes.
2018-09-26
This turned out fine. I would serve it to guests.
A couple of thoughts:
- I used flour tortillas. I think corn would be tastier. (And would frying them be better?)
- The Las Palmas enchilada sauce is okay, but it's a bit more bitter than I would prefer... although I would still both make and eat and serve this to guests again.
Second attempt
- 28 oz can of green enchilada sauce
- 12 white corn tortillas
- Monterey jack cheese
Yup, that's it. 350° in the oven for about 25 minutes (or until some of the cheese on top starts turning brown). This worked. Next time I would probably make a roue to thicken the enchilada sauce a bit more, but perfectly good without it. If this is all there is in the fridge to cook with, I'd definitely do it again, even without the roue.
2018-10-10: I did this again using ricotta cheese and a medium spicy enchilada sauce. Y'know, that much ricotta doesn't have the texture or taste to be a repeater.
2018-10-13: This time I decided to do a sort of Mexican lasagna. White corn tortillas. Ricotta. Fried ground beef. Marinara sauce. Not bad. I could do this cooking for the family.