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Cheese Enchiladas

Cheese Enchiladas

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A personal childhood favorite. As an adult, I love enchiladas even more.

Yields: 8 enchiladas, serves 4

Enchilada Sauce Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped fine
  • 6 cloves of fresh garlic, chopped
  • 2 15-ounce cans of tomato sauce
  • 1 teaspoon salt
  • 1 tablespoon cumin
  • 2 teaspoons dried oregano
  • 1/2 -2 tablespoons bottled diced jalapeno peppers (optional) or
  • 1-2 teaspoons fresh Anaheim chili, seeded and diced (optional)
  • 1/4 cup canola oil – for frying the tortillas
  • 8 corn or flour/corn-blend tortillas (Plain flour tortillas get too soggy)
  • 31/2 cups of orange cheddar, Monterey Jack, Muenster, or mozzarella cheese (or mix them together) for the filling. (Reserve 3/4 cup of cheese to top the enchiladas at the end of baking.)

Enchilada Sauce Directions

  1. In a saucepan, heat 2 tablespoons olive oil over a medium-high heat. Add onions and sauté until translucent, 2-3 minutes. Add garlic and sauté for another thirty seconds to a minute. Add tomato sauce, salt, cumin, oregano, and jalapenos. Heat thoroughly and stir. Allow the sauce to sit while you prepare the tortillas.
  2. In a frying pan, heat 1/4 cup of oil over a medium heat. Place one tortilla in the pan and let it heat for approximately five seconds. Then flip and the same on the other side. Drain each tortilla on a paper towel. Repeat with all of the tortillas. This is only to soften tortillas, not to fry them crisp.
  3. Heat oven to 350 degrees.

To Assemble Enchiladas

  1. Pour most of the sauce into a baking dish.
  2. Place one tortilla in the dish; cover it with the sauce on both sides.
  3. Place 1/3 cup of cheese evenly across the bottom third of the tortilla. Roll the tortilla up, away from yourself, as tightly as possible. Then place the enchilada, seam side down, into the pan in which you will bake the enchiladas.
  4. Repeat until all of the enchiladas are prepared.
  5. Pour the remaining sauce over the enchiladas.
  6. Bake at 350 degrees for 20-30 minutes.
  7. If the sides of the enchilada break, don’t worry about it.
  8. After they are baked, cover enchiladas with 3/4 cup of cheese and return to the oven for 5 minutes or until the cheese melts.
  9. Serve immediately.

Variation – Enchilada Stack

  1. Prepare the enchilada sauce.
  2. Fry tortillas in oil for 5 seconds on each side. Remove them from the oil, and drain them on a paper towel.
  3. Next dip them in the enchilada sauce, making sure both sides of the tortilla are covered in sauce.
  4. Place a tortilla in a shallow, ungreased baking dish. Add 1/3 cup shredded cheese and enchilada sauce to the tortilla. Add another tortilla and cheese and sauce. Repeat the layering until all of the tortillas are in place. Pour remaining sauce over the stack of tortillas and top with the remaining cheese.
  5. Bake at 350 degrees for 15-20 minutes. Cut in pie-shaped pieces to serve.

Accompaniments

Serve with shredded lettuce, sliced black olives, diced tomatoes, Fresh Tomato Salsa, sour cream, and Guacamole.

Shifrah Devorah Witt and Zipporah Malka Heller are mother daughter co-authors, working and cooking in Jerusalem, where they live. The Best of Mexican Kosher Cooking is their second ethnic cookbook. The Complete Asian Kosher Cookbook their first book spans Chinese, Japanese, Thai, Indian and Southeast Asian cooking.
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Anonymous Earth August 26, 2014

You can save a ton of paper towels by cutting an old T-shirt into strips or squares big enough to cover each tortilla. I made mine a double length so they can be washed and reused later. They even make good napkins for messy kids who would stain your nice cloth napkins. Reply

Dalia NY October 2, 2013

AMAZING Every time it's great! Love them! Reply

Yael Switz new york, N.Y. May 31, 2012

Enchiladas If you want to save some time you can use authentic mexican style enchilada sauce in a can, I used La Victoria! Shalom Reply

Roberta J. Freedman Williamsville, New York May 24, 2012

Enchiladas I will making this dish on Shavuot. Thanks again. Reply

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