Stacked Cheese Enchiladas
- Ready In:
- 40mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 12 corn tortillas
- 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
directions
- 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.
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RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana