Wednesday, October 21, 2009

Cheese enchiladas

20 corn tortillas
oil for softening tortillas
1 lb cheese shredded (colby jack or cheddar is good)
1-2 diced onion
1 can of red enchilada sauce

First you need to set everything up so you have a sort of cooking line. Make an area for frying the tortillas, you need your pan on the burner and next to it a chopping board arranged with a paper towel for blotting, shredded cheese and diced onion. Make sure you have a space on the cutting board to roll the enchiladas. At the end of the cooking line should be a casserole dish.

Heat up some oil (1-2 tbs) in a skillet or pan and drop in a tortilla. Let it sizzle for 3 seconds and flip it over with tongs or a spatula if you are really talented. Fry the other side for a couple of seconds and place hot tortilla on the cutting board. Blot with paper towel to get excess oil off and fill tortilla with 1 tbs of chopped onion and about 3-5 tbs of cheese. Roll filled tortilla up, (tortilla should be very pliable, if it is brittle you need to fry them a few seconds longer), and place in the casserole dish. Repeat these steps until the casserole dish is full. Pour can of enchilada sauce over enchiladas and top with any remaining cheese. Bake in pre heated oven 350 F for 20-30 minutes, or until the smell of enchiladas wafts through the house for 5 minutes. That is usually how I can tell something is done.

Serve with homemade re-fried beans and a salad and you have a cheap dinner that's yummy.