Cheese Enchiladas (Thanks, Mom!)February 22, 2013 at 7:08 pm | Posted in Main Dish, Mexican | Leave a comment
My mom made a batch of enchilada sauce and gave me a butter tub filled with some. It sounded like a good idea to make cheese enchildadas since we’re not having meat on Fridays. I’ve made enchiladas in the past, but using Old El Paso mild sauce. Mom’s homemade sauce is much, much better!
I grabbed my ingredients:
Shredded cheddar cheese
And decided to make beans and sopa de estrellas. For the beans, I poured about three tablespoons of canola oil into a medium-high skillet.When the oil was shimmery, add the beans and begin mashing them.Then I put maybe two tablespoons of canola into a small pot, poured in about a cup of estrellas and browned them, tosssed in a tablespoon each of onion powder and garlic powder, a dash of salt and most of an 8 ounce can of tomato sauce. That bubbled nicely on the stove for about six minutes.While the beans and sopa cooked, I preheated my oven to 350 degrees F. and grabbed a couple of casserole dishes. I poured out a bit of enchilada sauce on the bottom of each casserole dish. Then, grabbed another skillet and poured in maybe three tablespoons of canola oil, so that I could heat the corn tortillas. When the oil was hot, added a tortilla and let it get soft on both sides. Then, lay the warm tortilla in the casserole dish, add a handful of cheddar and roll it up.Continue warming tortillas, rolling up with cheddar and fill the casseroles. Top with more enchilada sauce and more cheese, pop into the oven for about 10 minutes and serve hot with beans and sopa.Yum!I think I ate too much……