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MEXICAN CHEESE ENCHILADAS by CraftLady

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  • MEXICAN CHEESE ENCHILADAS by CraftLady

    MEXICAN CHEESE ENCHILADAS

    5 chiles Ancho
    1 cup water
    3 pkgs. Corn tortillas (Atotonilco brand)
    1 large Chihuahua cheese
    1 small Rancherito cheese
    1 small onion, cut up in small pieces
    oil for frying

    Boil chiles until tender. Drain and discard water. Pull out stems and seeds being careful not to loose the chile with the seeds. Put chiles in a blender with water and liquify. Put chile sauce in pot and keep warm. Shred Chihuahua cheese and mix together with onions. Fry one tortilla at a time about 1 minute lift out of pot letting oil drip off tortilla, dunk in chiles sauce and then put on a plate. Put 2 spoons of cheese/onion mixture on tortilla and roll up. Place in a casserole dish seem side down. Continue making enchiladas until you run out of cheese and tortillas. Pour any remaining sauce on top of enchiladas and top off with crumbled Rancherito cheese. Serve warm.

  • #2
    Yummers! This sounds good!

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