1/2 Photos of Molly's Cheese Enchiladas
Another Great-grandma recipe my Mom taught me to prepare! The tortillas (always white flour Mom says) were prepared from scratch and the red enchilada sauce from scratch, too! Mom had no idea what type of dried chilies Great-Grandma used for her enchilada sauce, but since Molly was Spanish we can safely assume the chilies were a mild variety. I do want to prepare these someday using corn tortillas...
My Private Note
Units: US | Metric
- 3 -4 hardboiled egg, mashed
- 4 cups mild white cheese, grated PLUS
- 1/2 cup mild white cheese, grated (read *NOTE)
- 2 (4 ounce) cans sliced black olives, drained
- 3 -4 cups enchilada sauce (homemade ONLY!!)
- 2/3 cup white onion, very finely minced
- 1 large garlic clove, finely minced
- 12 (7 inch) white flour tortillas (homemade- white flour)
- 2 dried pasilla peppers
- 1 new mexico pepper
- 1 guajillo chile pepper
- 1 tablespoon corn oil or 1 tablespoon olive oil
- 2 tablespoons onions, minced
- 1 garlic clove, minced
- 2 tablespoons flour
- 6 roma tomatoes, chopped
- 1 pinch cinnamon
- 1/2 teaspoon salt
- 1/2-1 teaspoon sugar
- sliced green onion
- 1*NOTE: The cheese used was probably a white mild cheese from a local Mexican merchant in early California. We can guess that the type of cheese used was one of several (or similar): blanco, fresco, requeson, etc. Mild American cheese such as California Monterey Jack will work fine as will a medium sharp white cheddar. I always use a combination of different cheeses-Jack, fresco, etc. For the sauce I used a recipe from another site, with a few adjustments-most especially using dried chilies for chili powder, etc. Just remember when choosing dried chilies, to choose ones that are mild to medium in the hotness category.
- 2SAUCE: Dry roast the chilies in a clean, dry cast iron skillet over medium heat until fragrant but not burnt, about 8 minutes. Remove from pan and cool. Once cool enough to handle, stem, seed and remove membrane.
- 3Soak the chilies in 2 cups of water for 20 minutes. Important: **Drain but reserve soaking liquid**.
- 4Coarsely chop the chilies.
- 5Heat the oil in a large sautÃ¨ pan over medium heat. SautÃ¨ the onion and garlic just until softened, about 2 minutes.
- 6Stir in the flour using a wire whisk and cook for 1 minute, then add the prepared chilies and cook for 1 more minute. Gradually whisk in the reserved chili soaking water through a sieve, stirring well to make sure you remove all the lumps, then stir in the tomatoes and cinnamon. Season with salt to taste.
- 7Reduce heat to low, cover and simmer for 15 minutes.
- 8Once the sauce has simmered 15 minutes, using an immersion blender, puree until smooth. If sauce is too thick, just add a little water or weak broth to thin. Season with salt to taste. If too bitter, add the sugar to neutralize any bitterness.
- 9ENCHILADAS: Begin by oiling a 13" x 9" ovenproof casserole dish. Spread a small amount of the enchilada sauce in the bottom of the casserole dish just enough to cover the entire area. (It may be necessary to use two baking dishes to fit all the enchiladas.).
- 10In a small skillet, lightly saute the onion and garlic in a little bit of oil just until softened. Set aside to cool slightly.
- 11In a large bowl combine the cooled mashed eggs, cheese, olives, onions and garlic. Stir to mix.
- 12Take one tortilla, quickly and lightly dip on both sides in the warmed enchilada sauce. Do not allow to soak in the sauce or the tortillas will break apart.
- 13For each tortilla, place approximately 1/4 cup heaping of the cheese mixture. Roll up and place enchilada seam side down in the casserole dish.
- 14Continue with the remaining tortillas until all are stuffed.
- 15Preheat oven to 350 degrees.
- 16Using a soup ladle, evenly spoon the remaining sauce over the enchiladas, making sure the edges of the tortillas are covered with sauce so the enchiladas do not dry out during baking.
- 17Sprinkle about 1/2 cup of grated cheese evenly on top. Cover casserole dish with aluminum foil.
- 18Bake for about 15-20 minutes or only until cheese is melted.
- 19Remove from oven and let sit 10 minutes. Garnish with green onions.
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Nutritional Facts for Molly's Cheese Enchiladas
Serving Size: 1 (2221 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 212.3
- Calories from Fat 68
- Total Fat 7.6 g
- Saturated Fat 1.5 g
- Cholesterol 46.6 mg
- Sodium 669.9 mg
- Total Carbohydrate 30.2 g
- Dietary Fiber 3.0 g
- Sugars 2.8 g
- Protein 6.1 g
The following items or measurements are not included:
guajillo chile peppers