For about $10 you can make this fresh tasting enchilada recipe that serves 12. Easy to customize, but terrific as it is as well.
Check it out~
20 oz. enchilada sauce*
8 oz. sharp cheddar cheese, shredded
8 oz. Monterey Jack cheese, shredded
oil as needed, about 1/4 c.
12 corn tortillas (7 inch diameter size)
sour cream, ripe olives, jalapeno slices, optional
Heat oven to 350 degrees.
Mix cheeses.
Heat oil in a small skillet until hot. Reduce heat to low and dip each tortilla in it quickly, both sides--to soften. Drain.
Place 1/4 cup cheese into each tortilla and roll up.
Place seam side down into 9 x 13 inch baking dish.
Pour sauce over top.
Sprinkle top with any remaining cheese.
Bake for about 20 minutes, or until enchiladas are hot & bubbly. Serve with garnishes.
*Enchilada Sauce
2 Tablespoons oil
1 onion, finely chopped
5 garlic cloves, minced
1 Tablespoon chili powder
28 oz. can tomatoes, undrained
1 teaspoon ground cumin
1 teaspoon oregano
1/2 teaspoon seasoned salt
1/4 teaspoon cayenne pepper
Heat oil in Dutch oven over medium heat. Cook onion, garlic & chili powder in it for about 5 minutes or until tender.
Stir in tomatoes & spices, heat to boiling, reduce heat to simmer. Cook for about 40 minutes.
