international house: My girlfriend loves cheese enchiladas and I want to make her the best!..Can you help me?..thank you|||CHEESE ENCHILADAS 1 1/2 tbsp. bacon drippings, Crisco 1 tbsp. flour 1/2 tsp. salt 1/4 tsp. cumin 1/4 tsp. chili powder 1/8 tsp. black pepper 6 oz. hot water 16 to 20 can tomato sauce 1 lb. grated Cheddar cheese 1 lb. grated Monterey Jack cheese 1/2 med. chopped yellow onion ENCHILADA SAUCE: Melt bacon drippings or Crisco in small saucepan over medium heat. Add flour, stirring constantly until slightly browned. Add salt, cumin, chili powder, and black pepper. Stir. Slowly add hot water while stirring. Mix well. Add tomato sauce. Stir. Reduce heat to low to keep warm. ENCHILADA: Dip tortillas in warm enchilada sauce until soft (5 to 6 seconds). Remove and place on plate. Place 1 to 2 tablespoons of each cheese on tortilla. Sprinkle with 1/2 tablespoon onion. Roll and place seam side down in baking dish. Sprinkle any remaining cheese and onion on top of enchiladas and bake in 350 degree oven for 30 minutes.|||My mom does...|||go to cooks.com the link below is already open to cheese enchilada|||THIS IS TO DIE FOR: SOUR CREAM & CHEESE ENCHILADAS 1 pt. sour cream 12 oz. shredded Jack cheese 4 oz. can diced green chilis 1 c. sliced black olives 1 doz. 8" flour tortillas 10-12 oz. can enchilada sauce 2 c. shredded Cheddar cheese Mix first 4 ingredients in a large bowl. Spread 1/2 cup of mixture in a line on each tortilla and roll up. Place in an 8 x 12 inch pan. Pour enchilada sauce evenly over top. Sprinkle with Cheddar cheese and bake at 350 degrees for about|||25 min 5 min prep serves 12 Change to: servings US Metric 12 flour tortillas or corn tortillas 1/2-1 lb grated cheddar cheese, or a blend of your favourite cheeses Sauce 8 ounces sour cream 4 ounces chopped green chili peppers 4-6 green onions, chopped (including 2 or 3 inches of the stem) 1 (8 ounce) can cream of chicken soup 1/2 cup enchilada sauce, I use Texas Red Enchilada Sauce Recipe # 42094 Garnish salsa, if desired sour cream, if desired green onions (optional) For sauce: Combine sour cream, peppers, green onions, soup, and enchilada sauce. Spread a thin layer of the sauce in the bottom of a 9 x 13 baking pan. In each tortilla place a small amount of grated cheese, reserving some cheese for the topping. Roll up and place seam side down in a 9x13 baking dish. Pour on the remaining sauce, making sure all tortillas are covered. Sprinkle top with more cheese and bake Enchiladas at 400 degrees for 20-30 minutes or till cheese is bubbly. To serve, place on plate and garnish with salsa, sour cream and a sprinkling of green onions.|||Authentic Cheese Enchiladas 6 dried chile de arbol peppers 1 clove garlic 1 teaspoon salt 3/4 cup water 1 cup vegetable oil for frying 18 (6 inch) corn tortillas 3 cups crumbled queso fresco (cheese) 1 cup sour cream 1 cup shredded lettuce 2 medium tomatoes, thinly sliced 1/2 cup chopped green onions DIRECTIONS Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside. Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them. Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.|||Cook a chicken or buy a cooked one. pick meat off bone. Mix with 1 lb. sharp cheddar. Soften corn tortillas in hot oil. Fill with chic and cheese, roll and place in 9x13" pan. Sauce: Heat 1 can rotel, 1 can crm of mushroom soup, 1 can green green chilies (chopped, with juice), 1 lb. velveeta, cubed. Pour over. Bake til hot and bubbly. Cheesy and wonderful!