Prep 20 mins
Cook 20 mins
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.
- 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
- 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.
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.