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Cheese Enchiladas


Red chili sauce, also called enchilada sauce or chili colorado, is very easy to make and tastes far better than anything you can buy in a can. For best flavor, use any mild packaged chili, not the commercial chili powder designed to season chili con carne.

Yield

Makes 6 servings

Ingredients

Red Chili Sauce
Vegetable oil for frying
12 (6- or 7-inch) corn tortillas
3 cups (12 ounces) shredded Monterey Jack cheese
1 medium onion, chopped
3 green onions with tops, thinly sliced

Preparation

  1. Prepare Red Chili Sauce.
  2. Preheat oven to 350°F. Heat 1/2 inch oil in 7- to 8-inch skillet over medium-high heat. Place 1 tortilla in hot oil; cook 2 seconds on each side or just until limp. Drain briefly on paper towels.
  3. Dip softened tortilla into chili sauce. Transfer sauced tortilla to plate. Place about 3 tablespoons cheese and 2 teaspoons chopped onion across center of tortilla; roll to enclose. Place enchiladas, seam side down, in 15X10-inch baking pan. Repeat until all tortillas are filled. Spoon remaining chili sauce over enchiladas, making sure ends are moistened. Sprinkle with remaining cheese.
  4. Bake, covered, 20 to 30 minutes or until hot in center. Sprinkle with green onions just before serving.

Quick Enchiladas

Use 1 large can (19 ounces) and 1 small can (10 ounces) enchilada sauce in place of Red Chili Sauce. Omit step of dipping tortillas into hot oil; instead dip each tortilla directly into enough warm enchilada sauce to soften tortilla so it rolls easily. Fill and bake as directed above.

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