Stacked Cheese Enchiladas
This may perhaps be the easiest way to make enchiladas.
12 corn tortillas
1 1/2 cups Mexican red chili sauce, heated
1 1/2 cups shredded sharp cheddar cheese
1 to 1 1/2 cups shopped green onion including some tops
Vegetable oil
Dip each tortilla into heated oil and fry a few seconds, until it begins to blister and becomes limp—do not fry until firm or crisp. Add more oil as needed. 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 the sauce.)
Place one tortilla in a small, shallow, ungreased baking dish. Spoon about two tablespoons shredded cheddar, two tablespoons chopped green onion, and a little of the chili sauce over the surface of the tortilla. Add remaining tortillas, preparing each layer the same way. Pour remaining sauce over the stack, and top with remaining cheese.
Bake uncovered in a 350 degree oven for 15-20 minutes, or until hot. Cut into wedges to serve. Makes four servings.
Variation: To make ground beef enchiladas prepare ground beef as in the taco recipe below. Add some of the taco filling between each tortilla layer along with the cheese and onions.
Homemade Taco Seasoning Mix
2 teaspoons instant minced onion
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon crushed red peppers
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/2 teaspoon ground cumin
1 lb. ground beef
1/4 - 1/2 cup water
Combine seasoning ingredients in a small bowl or container and set aside.
Brown ground beef and drain off fat. Add water and dry seasoning mixture. Bring to a boil and let simmer for 20-25 minutes. If mixture gets too thick before cooking is complete, add a small amount of water to thin.
