[postlink]
https://freshrecipes.blogspot.com/2012/09/watch-how-to-make-cheese-enchiladas.html[/postlink]
http://www.youtube.com/watch?v=bTUSIIuvYLQendofvid
[starttext]
Learn how to make cheese enchiladas with my delicious Tex-Mex cheese
enchilada recipe - with a homemade red chili sauce, melted Cheddar, and
onions. Perfecto!
Make the Enchilada Sauce:
Ingredients
5 Guajillo chilies
1/2
cup water
2 Roma tomatoes (1/2 pound)
1 clove garlic
1/2 cup
diced onion
1/2 teaspoon salt
4 teaspoons apple cider vinegar
1/4
cup vegetable oil
Instructions
Break the stems off the chilies
and shake the seeds out. Tear them up in to strips and boil with the 1/2
cup water until the water is gone -- about 10 minutes.
Quarter the
tomatoes and toss into a blender with the cooked chilies, onion, garlic,
salt , and vinegar. Whizz thoroughly.
Heat the oil in a shallow pan
until very warm.
Add the sauce carefully (watch for splattering) and
stir with a spoon or whisk to combine the sauce with the oil.
Now the
sauce is ready to use!
For the enchilada recipe:
Ingredients
1
1/2 cups of enchilada sauce (recipe above, or canned if you insist)
12
corn tortillas (better have a couple extras in case of breakage)
8
ounces cheese, grated (Cheddar, Monterey Jack, or Colby- Jack)
1 cup
diced onion
Instructions
If you haven't done so already, heat the
sauce in a skillet until warm. Keep it over a low heat while you roll
the tortillas.
Dip a tortilla into the sauce, flipping it to coat
both sides, and letting it soak just a few seconds to soften it.
Carefully
lift out with tongs and put on a plate.
Sprinkle about 2 tablespoons
of cheese and a few onion bits along the center of the tortilla.
Roll
up and place in a 9×13″ baking pan. Don't worry too much if they crack a
little while rolling, just let them get a little softer next time. If
they are tearing when you try to pick them up, then you are letting them
get too soft. You'll get the hang of it after the second or third one.
We're going to cover them with more sauce and cheese though, so all
mistakes will be hidden.
Roll up all 12 tortillas and place in the
pan. You will probably have to line up the first 8 in the long direction
of the pan and then squeeze the last 4 in along the side. You'll work
it out.
Spread the remaining sauce and cheese over the top.
Bake
at 350 for just about 10 minutes to melt all the cheese (or just stick
it in the microwave for a couple minutes)
Top with remaining diced
onion.
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