Stove Top Cheese Enchiladas - Pampered Chef

Submitted by senseicheryl

"This was listed as the Recipe of the Month in an email today from my Pampered Chef consultant: "No one will believe that these delicious enchiladas were made on the stovetop in just 30 minutes!" Nutrients per serving: (2 enchiladas): Calories 330, Total Fat 18 g, Saturated Fat 11 g, Cholesterol 60 mg, Carbohydrate 29 g, Protein 15 g, Sodium 670 mg, Fiber 2 g. Diabetic exchanges per serving: 2 starch, 1 medium-fat meat, 2 fat (2 carb)"

 

• Ready In: 28mins
• Ingredients: 11
• Yields: 24 enchiladas
• Serves: 12

ingredients

• For the Enchilada Sauce

• 6 pasilla chiles, stemmed and seeded
• 4 cups water
• 1 medium onion
• 1 plum tomato
• 1 (14 1/2 ounce) can chicken broth
• 1 garlic clove, peeled
• 1 teaspoon salt
• 1 teaspoon sugar

• For the Enchiladas

• 24 (6 inch) corn tortillas
• 1⁄2 large onion
• 1 1⁄2 lbs monterey jack cheese

directions

1. For sauce, place chiles and water into Large Micro-Cooker®; microwave, covered, on HIGH 6-8 minutes or until chiles are softened. Drain. Coarsely chop onion using Santoku Knife. Add remaining sauce ingredients to blender; blend until smooth. Press sauce through Strainer into (2-qt.) Saucepan using Classic Scraper. (Discard fibrous strings.) Bring sauce to a boil. Reduce heat to low; cook 3-5 minutes or until heated through.
2. Meanwhile, for enchiladas, place tortillas in dry Large Micro-Cooker®; microwave, covered, on HIGH 2 minutes or until softened. Chop onion. Reserve 1 cup of the cheese for garnish. Add onion and remaining cheese to Stainless (4-qt.) Mixing Bowl; mix well.
3. Place about 2 tbsp cheese mixture onto each tortilla. Roll up tortillas and place seam side down on Double Burner Griddle. Pour sauce evenly over enchiladas. Top with reserved cheese. Tent with foil; cook over medium heat 5-7 minutes or until cheese is completely melted and enchiladas are heated through. Serve on Simple Additions® Small Square Plates.
4. Cook’s Tips: This recipe can be made on the Large Bar Pan. Preheat oven to 450°F Assemble enchiladas as directed and place onto pan; tent with foil sprayed with nonstick cooking spray. Bake 10 minutes or until cheese is melted.