Recipe by mersaydees
Enchiladas de Queso, a recipe based on one from Sunset's Mexican Cookbook. The intro states, "Tortillas layered with filling are stacked one on top of the other and cut into pie-shaped wedges to serve. It is perhaps the easiest way to make enchiladas." Mexican cooks dip their tortillas in the sauce before frying in the oil; since this causes such a big mess from the splattering, this recipe reverses that procedure. These make an enticing presentation.
Top Review by Elmotoo
Delicious but we thought it needed more than cheese....beans or (shhhh...chicken) or something to add more 'bulk'. But a VERY tasty dish that we will make again! Made for the Veggie Swap 10/09. :) PS. I made the sauce you recommended....holy cannoli....go see THAT review....lol.
- 12 corn tortillas
- salad oil or shortening or lard
- 1 1⁄2 cups mexican red chili sauce, heated (I use Mexican Red Chile Sauce)
- 1 1⁄2 cups sharp cheddar cheese, shredded (about 6 ounces)
- 1 -1 1⁄2 cup green onion, chopped, including some tops
Directions See How It's Made
- In a small frying pan, heat about 1/4 inch salad oil (Mexicans prefer the flavor and texture from using lard) over medium heat. Dip each tortilla into oil and fry a few seconds, until it begins to blister and becomes limp -- be careful not to fry until firm or crisp. Add more oil as needed. Remove with tongs and drain briefly.
- As soon as you take the tortilla out of the hot fat, dip it into the heated sauce. A cake pan just larger than the tortilla is ideal for holding sauce.
- Lay fried and sauced tortilla in a small, shallow, ungreased baking dish; spoon over surface about 2 tablespoons shredded Cheddar, about 2 tablespoons chopped green onion, and a little of the chile sauce. Add remaining tortillas, preparing each layer the same way.
- Pour remaining sauce over stack, and top with remaining cheese.
- Bake, uncovered, in a 350° oven for 15 to 20 minutes or until hot.
- Cut in wedges to serve.