Cheese Enchiladas in Red Sauce
Enchiladas Rojas de QuesoEnchiladas with cheese fillings are made just about everywhere and serving them with spicy chile sauce is common. Often, a single cheese enchilada may be served alongside meat or chicken entrées. Or serve several together as a simple main course. The kind of cheese used varies from region to region. For example, Chihuahua cheese is used in the north and Oaxaca cheese in Oaxaca. Experiment with different cheeses to suit your taste.
Ingredients
Makes 8 enchiladas
- 5 cups Basic Red Chile Sauce double recipe
- 1 cup Crema or sour cream
- ⅓ cup vegetable oil
- 8 corn tortillas
- 3 cups shredded Monterey Jack or cheddar cheese
- ½ medium white onion finely chopped
- 4 green onions chopped, including 2 inches of green
Instructions
- Prepare sauce.
- Set aside and keep the sauce warm on low heat.
- Prepare crema, if using.
- Preheat the oven to 350°.
- In a medium skillet, heat the oil over medium heat.
- With tongs, dip the tortillas, 1 at a time, in the hot oil until limp, about 3 seconds.
- Drain on paper towels.
- Stack the tortillas on a plate and cover with a clean kitchen towel to keep them soft and warm.
- To assemble the enchiladas, spoon about ¼ cup of the sauce on a plate.
- Lay 1 tortilla on the plate and turn once to cover with sauce.
- Top with about ¼ cup of cheese and about 1 teaspoon chopped onion.
- Roll into a cylinder and place seam side down in a 9- × 13-inch baking dish.
- Repeat until all tortillas are filled, rolled, and placed side by side in the dish.
- Pour about 1 cup of the remaining sauce over the enchiladas to cover completely.
- Cover and store remaining sauce for another use.
- Sprinkle the remaining cheese on top.
- Bake until the sauce is bubbling and the cheese is melted, about 20 minutes.
- Garnish with crema or sour cream and chopped green onion.
- Serve at once.
