Cheese Cheese Onion Beef Cheese Enchilada Fillings Recipes

CHEESE & ONION ENCHILADAS

Steps:

• 1. Set oven to 375 degrees. Dice up your onion and set aside 1/4 cup for the top of your enchiladas.
• 2. Saute the rest of the diced onions in some oil and then set aside in a bowl.
• 3. I used 2 bags of cheese and one additional cup of cheese to put on top of the enchiladas. Remove cheese from bags and toss together in a bowl and set aside.
• 4. Heat 1/2 cup of oil in a pan till hot...on a medium heat. You will want tongs to dip down each corn tortilla into the oil. You'll dip and flip 2x....very quickly as you do not want to fry them but just soften them.
• 5. Place your corn tortillas on a plate with a paper towel. One on top of another is fine as you will be rolling them as soon as you are finished dipping them in the oil.
• 6. Now you will place a handful of cheese in the middle of the tortilla with a small amount of sauteed onions on top of cheese.
• 7. Next roll tightly but gently as you don't want to tear the tortilla. Pour enough sauce on the bottom of your baking dish to cover.
• 8. Add your rolled enchilada to dish and pack them snugly into dish. I was able to fit 14 into my 9 by 13 inch dish.
• 9. Add your remaining sauce to the top of your enchiladas...or to your liking. However much sauce you want. Then add another 3/4 cup to a cup of cheese on top and then your 1/4 cup raw onions and 1/4 approx. of sliced black olives. Bake for 12 - 15 minutes.
• 10. Remove from oven and serve with some yummy Spanish rice & a small salad with pico or salsa w/sour cream. Top with chopped fresh cilantro if you have it.
• 11. Broken corn tortillas can be fried up in the leftover oil and then salted and served with dinner. They are better than store bought...so yummy.
• 12. Tracy Joyner's recipe for Red Enchilada Sauce...I doubled the recipe. This is super easy to make and very delicious! https://www.justapinch.com/recipes/sauce-spread/sauce-spread-gravy/red-enchilada-sauce.html

CHEESE, CHEESE & ONION, BEEF & CHEESE ENCHILADA FILLINGS

Steps:

• Mix your ingredients, Fill your tortillas with a moderate line of one of the above selections, Fold in half twice, Place in greased cake pan, Sprinkle cheese on top and bake at 350 degrees.

BEEF & CHEESE ENCHILADAS

Steps:

• Brown ground beef with onion and garlic salt just until pink is gone.Remove beef from skillet and set aside.
• In the same skillet heat the oil. Add the next 11 ingredients and stir over heat until bubbly and spices have released their fragrance.
• Stir in tomato puree, and stir till well blended. Stir in broth and water. Bring to a boil and lower heat.Taste and adjust seasoning. Leave to simmer until slightly thickened.
• Preheat oven to 400*.
• In a casserole dish spoon a couple of tablespoons of the sauce to coat bottom. Pick up one tortilla with tongs and dredge the tortilla through the sauce.
• Leave the tortilla submerged just enough to soften but not fall apart.
• Lay tortilla in the casserole and spoon 1/12 of the beef mixture & 1/12 of the Jack cheese. Roll the tortilla over the filling and lay seam side down in the casserole.
• Repeat with the rest of the tortillas. Pour remaining sauce over all the enchiladas. Sprinkle the Cheddar over the top of the casserole.
• Bake in 400* oven for 20 minute or until sauce is bubbling and cheese is melted.

CHEESE ENCHILADAS

Steps:

• Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally. , Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top. , Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings. Freeze option: Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CHEESE AND ONION ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Grease 1 1/2 quart baking dish.
• In skillet, heat oil over medium-high heat. Add onions, oregano and salt. Cook, stirring occasionally, until softened.
• Remove from heat, stir in beans, if using, and 1 1/2 cups cheese. Combine sauce, 2 T water and chili powder.
• Dip each tortilla into sauce; place on plate.
• Spoon 1/3 cup cheese-onion mixture down center of tortilla. Roll up, place seam-side down in baking dish. Repeat.
• Top with remaining sauce and cheese.
• Bake until hot 20-25 minutes.