Stacked Cheese Enchiladas |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I first had these in Hermosillo, Sonora. They're so simple you don't really need a recipe. Ingredients:
10 corn tortillas |
1 1/2 cups enchilada sauce ((my irma's red enchilada sauce (salsa de chile rojo))) |
oil, for frying tortillas |
1/2 cup sharp cheddar cheese, grated |
1/2 cup monterey jack cheese, grated |
1/2 cup asadero cheese, grated |
1 1/2 cups green onions, whites and light green, chopped |
Directions:
1. Preheat oven to 350°F.
2. Combine the cheeses, mix well.
3. Heat sauce in a pan big enough to dip the tortillas into.
4. In a seperate pan heat oil and lightly fry the tortillas'til soft.
5. When first tortilla is done dip it into the heated sauce and place it in an ungreased casserole dish.
6. Scatter 2-3 Tablespoons of the cheese mixture on it.
7. Add 3 Tablespoons of Onions and 3-4 Tablespoons of the heated sauce.
8. Repeat with remaining tortillas, cheese, onions and sauce.
9. Pour remaining sauce over the stack and top with remaining cheese.
10. Bake 20-25 minutes until hot thorough out.
11. Cut into wedges to serve.
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