Recipe: Enchiladas Joaquin
Ingredients
- 3 tablespoons vegetable oil
- 1 dozen corn tortillas
- 2 large onions, thinly sliced
- 1 pound soft Monterey ]ack cheese cut in strips
- 2 fresh green chiles, peeled, seeded and chopped
- 2 cups shredded Cheddar cheese
- Salt to taste
- 2 cups sour cream
- 2 10-ounce cans red enchilada sauce
Instructions
- Heat oil in wide frying pan; add onions and chiles and cook until soft.
- Season with salt.
- Turn mixture into smaller container and set aside.
- In frying pan blend sour cream and enchilada sauce; heat and stir until bubbly.
- Remove from heat.
- Dip a tortilla in sauce and let stand a few seconds to soften; place in 1 1/2-quart shallow baking dish and spoon part of onion mixture across center and top with Monterey ]ack cheese.
- Fold tortilla around filling.
- Repeat procedure until all tortillas are filled and arranged close together in baking dish.
- Ladle remaining sauce over casserole and sprinkle tortillas evenly with Cheddar cheese.
- Bake 20 to 25 minutes at 375°.
- Serve very hot.
- Serves: 6
Preparation time: 15 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 6
Culinary tradition: Mexican
