Authentic TexMex Enchiladas
This enchiladas are the real deal. Make your fresh ancho chili red sauce, fill with cheeses and green chilies...quickly bake to pure perfection. Oh my God, I just drooled.
Author: Kris Longwell
Recipe type: Main Dish
Cuisine: TexMex / Mexican
- 1½ cups of good yellow cheddar (shredded)
- 1½ cups of also good Monterrey Jack cheese (shredded)
- 1 can of green chiles (use the Old El Paso brand....or make your own!)
- 2 tablespoons of vegetable oil
- 10 yellow corn tortillas
- 3 cups of Ancho Chile Red Enchilada Sauce
- ⅓ cup of onion, finely diced
- Cilantro, for garnish
- Preheat oven to 400 degrees F
- Mix cheddar, Monterrey Jack and green peppers in a medium bowl
- Heat oil in medium sized, non-stick skillet
- Place ancho enchilada sauce medium sized dish (heat in microwave for about 2 minutes...this isn't really necessary, but I do it, just to keep everything very pliable)
- Once oil is hot...quickly add a corn tortilla to the skillet...flip every few seconds, for a total of about 20 seconds...should start to crisp up. Quickly add into the ancho sauce
- Flip the tortilla to cover with sauce. Hold up with tongs, to let excess fall off tortilla.
- Add prepared tortilla to baking dish. Add 3 tablespoons of cheese/pepper mixture
- Fold tortillas, so the edges cross on top.
- Continue with remaining tortillas and filling.
- Top with a good drizzling of the ancho sauce
- Top with about a tablespoon of finely diced onions
- Bake for about 12 minutes...until cheese is melted and good and bubbly.
- Remove...gently add to serving plates.
- Garnish with cilantro and diced tomato
- Serve with sour cream and restaurant style salsa