international house: Do you have a fabulous Cheese Enchilada recipe for me? They are my favorite food ever but I want to learn how to make them myself so I can use reduced fat cheese and safe a few grams of fat.|||cheese enchilada INGREDIENTS (Nutrition) 1 (15 ounce) can tomato sauce 1 (6 ounce) can tomato paste 2 teaspoons Creole-style seasoning 1 (12 ounce) package corn tortillas 1 (8 ounce) package Cheddar cheese, shredded, divided 1 onion, diced 1 (6 ounce) can sliced ripe olives 1 (6 ounce) can sliced mushrooms Add to Recipe Box My folders: Add to Shopping List Add a Personal Note DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning. Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top. Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.|||Tex Mex Enchilida's 1 T. shortening 1 1/2 T. flour 1 T. red chili powder (or more) 1 1/2 C. warm water 1 T. vegetable oil 6 corn tortillas 1 onion, chopped 2 C. grated Longhorn cheese (lowfat is fine) Melt shortening in a heavy skillet. Stir in flour and make a roux. Add chili powder and water; stir and cook until the gravy is thick. Keep warm while preparing the tortillas. Preheat oven to 450掳F. Lightly grease an oven-proof casserole dish. Heat oil in a skillet and lightly fry each tortilla for about 5 seconds on each side. Do not overcook or they will get rubbery. Drain on paper towels. Dip each tortilla in the gravy, put some of the onion and cheese on the tortilla, roll it up, and place it, seam side down, in a casserole dish. Repeat until all 6 tortillas have been rolled. Pour the chili gravy over the tortillas, top with more cheese, and bake for about 10 minutes. Serves 2.|||These are my favorite also. There are are million recipes out there for enchiladas, you just have to find the one that appeals to your pallet. You can use white mozzarella or yellow cheese .|||What is to making enchiladas?? that is one of my instant dinner menus. I can toss southern NM stacked enchiladas on the table in 15 minutes flat. The Tex-Mex rolled kind take a bit longer like an hour and 15 minutes. 1 can cream of mushroom soup, undiluted 4-ounces chopped long green chile 1 medium onion minced, left overs can be put in zip lock and frozen to another meal. 6 corn tortillas 2 pounds grated cheese of your choice, I like longhorn or jack or a blend of these 2, can also be put in zip lock baggie and frozen to another meal. Blend soup and chile. put about 1/4 cup cheese in a tortilla and roll up. pin with toothpick. place in baking dish. When you have all the tortillas rolled, sprinkle onion on and pour the chile mixture over. Sprinkle more cheese if desired over top and bake for 30 minutes at 350 F. Serves 2!! Stacked! blend soup and chile. lay tortilla on oven proof plate. put a couple tablespoons of soup mix on tortilla, sprinkle with onion and cheese. make a stack of 3 tortillas. Stick in microwave on high for 1 minute. put a bit more sauce over it. If wanted add 2 "fried" eggs to the stack. Serves 2!!! "fried" eggs - heat skillet, spray with pam or veggie oil. put in eggs and 1 tablespoon water and put the lid on for a minute or two. When the yolk is white they are over medium done. note you can add as much garlic in whatever form you like. Fresh minced, dried minced, powder. I don't use garlic in anything.