Easy Cheese Enchiladas Recipe | Simple & Delicious

INGREDIENTS

Red Chili Sauce (recipe) 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. This recipe appears in: Mexican