Cheese Enchiladas My Moms Recipes

MOLLY'S CHEESE ENCHILADAS

Steps:

• *NOTE: The cheese used was probably a white mild cheese from a local Mexican merchant in early California. We can guess that the type of cheese used was one of several (or similar): blanco, fresco, requeson, etc. Mild American cheese such as California Monterey Jack will work fine as will a medium sharp white cheddar. I always use a combination of different cheeses-Jack, fresco, etc. For the sauce I used a recipe from another site, with a few adjustments-most especially using dried chilies for chili powder, etc. Just remember when choosing dried chilies, to choose ones that are mild to medium in the hotness category.
• SAUCE: Dry roast the chilies in a clean, dry cast iron skillet over medium heat until fragrant but not burnt, about 8 minutes. Remove from pan and cool. Once cool enough to handle, stem, seed and remove membrane.
• Soak the chilies in 2 cups of water for 20 minutes. Important: **Drain but reserve soaking liquid**.
• Coarsely chop the chilies.
• Heat the oil in a large sautè pan over medium heat. Sautè the onion and garlic just until softened, about 2 minutes.
• Stir in the flour using a wire whisk and cook for 1 minute, then add the prepared chilies and cook for 1 more minute. Gradually whisk in the reserved chili soaking water through a sieve, stirring well to make sure you remove all the lumps, then stir in the tomatoes and cinnamon. Season with salt to taste.
• Reduce heat to low, cover and simmer for 15 minutes.
• Once the sauce has simmered 15 minutes, using an immersion blender, puree until smooth. If sauce is too thick, just add a little water or weak broth to thin. Season with salt to taste. If too bitter, add the sugar to neutralize any bitterness.
• ENCHILADAS: Begin by oiling a 13" x 9" ovenproof casserole dish. Spread a small amount of the enchilada sauce in the bottom of the casserole dish just enough to cover the entire area. (It may be necessary to use two baking dishes to fit all the enchiladas.).
• In a small skillet, lightly saute the onion and garlic in a little bit of oil just until softened. Set aside to cool slightly.
• In a large bowl combine the cooled mashed eggs, cheese, olives, onions and garlic. Stir to mix.
• Take one tortilla, quickly and lightly dip on both sides in the warmed enchilada sauce. Do not allow to soak in the sauce or the tortillas will break apart.
• For each tortilla, place approximately 1/4 cup heaping of the cheese mixture. Roll up and place enchilada seam side down in the casserole dish.
• Continue with the remaining tortillas until all are stuffed.
• Preheat oven to 350 degrees.
• Using a soup ladle, evenly spoon the remaining sauce over the enchiladas, making sure the edges of the tortillas are covered with sauce so the enchiladas do not dry out during baking.
• Sprinkle about 1/2 cup of grated cheese evenly on top. Cover casserole dish with aluminum foil.
• Bake for about 15-20 minutes or only until cheese is melted.
• Remove from oven and let sit 10 minutes. Garnish with green onions.

CHEESE ENCHILADAS

Steps:

• Over medium heat add pinto beans to skillet. Mash beans a little and add shortening and water. Simmer for 5 minutes.
• Add salt, pepper, and onions and cook for another 5 minutes.
• Add green chilies and 1/2 lb grated cheese. Mix well.
• Spray 13x9x2" baking dish with cooking spray and pour 1 can enchilada sauce on bottom. Fill each tortilla with cheese/bean mixture, roll and place in dish.
• Top with remaining can of enchilada sauce and 1 cup (or more!) grated cheese. Bake for 20 minutes at 350.

SUPER EASY CHEESY ENCHILADAS

Steps:

• First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
• Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
• Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
• Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
• Pour the rest of the sauce on top, spreading it to cover.
• Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
• For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.

MOM'S CHICKEN ENCHILADAS (ADAPTED FROM EATING FOR LIFE RECIPE)

Steps:

• Preheat oven to 350 degrees Farenheit. Lightly coat a 9x13 baking dish with cooking spray.
• Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred chicken by pulling apart with 2 forks; set aside. (I use my food processor).
• Lightly coat a large skillet with cooking spray and place over medium-high heat. Add onion, cilantro and chiles; saute for 2 mintues. Add shredded chicken and 1 can of enchilada sauce. Cook stirring occasionally, until heated through, about 5 minutes.
• Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seam side down, in the prepared baking dish.
• Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
• Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream and tomatoes. Serve and enjoy.