Enchiladas were a family staple growing up, though thankfully this cheese enchilada recipe has much less fat in it these days then when I was growing up. As a child, we had a nanny who had done missionary work in Mexico. She had a love of hot spicy food, and often cooked for the family. This enchilada recipe, albeit in a lower fat version, is right from Joan's recipe file.
Ingredients:
Grapeseed oil (or another high smoke-point oil such as peanut or canola oil)
12 corn tortillas
1 medium onion, chopped
1 clove of garlic, minced
1 cup of salsa (Mild or medium jarred salsa is fine, or make your own using cooked or canned tomatoes, roasted green chiles, onions, cilantro, oil and vinegar. Do not use salsa made with fresh, uncooked tomatoes for this dish.)
3 Tbsp of tomato paste
1 cup water
1 cup of canned crushed tomatoes (preferably fire roasted)
Olive oil
Monterey Jack cheese, mild cheddar and longhorn, grated. Combine cheeses to equal 1 lb.
A handful of fresh cilantro
1 cup of sour cream
Half a head of iceberg lettuce
black olives
snippets of fresh chives
Preheat oven to 350 degrees F.
In a large fry pan at high heat add 3 Tbsp of grapeseed oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.
Put some olive oil on the bottom of a large casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled. Add sauce to the top of the tortillas in the the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheese. Add whole olives and snippets of fresh chives on top.
Put the casserole in the oven for 10 minutes or until the cheese melts.
Garnish with cilantro and sour cream. Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt.
I share them with family members and friends.
They also appreciate the recipes as well.
Thank you for sharing and please keep them coming.
I have shared with everyone here, www.mealigg.com
1
I share them with family members and friends.
They also appreciate the recipes as well.
Thank you for sharing and please keep them coming.
I have shared with everyone here, www.mealigg.com