My husband's birthday party is tomorrow, and I am doing Mexican food. I want to make some cheese enchiladas because they are our favorite, and one of our guests is a vegetarian. I would like something that doesn't have too many ingredients (no more than 10) but that still tastes delicious. Thank you in advance!|||CHEESE ENCHILADAS 1 doz. tortillas 1 1/4 lbs. grated cheese 1 med. onion, chopped 1 tsp. whole leaf oregano 3 tbsp. olives, chopped 2 (12 oz.) jars enchilada sauce To 1 pound grated cheese, add 1 medium onion, 1 teaspoon oregano and 3 tablespoons chopped olives and mix. Soften tortilla in hot fat until it begins to huff and puff, then dip each one in hot sauce. To each dipped tortilla, add a portion of the cheese filler and roll. Place all the enchiladas, rolled and filled, in a pan. Cover with the remaining enchilada sauce and garnish with grated cheese. Place in oven and heat until cheese melts. OR 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 30 minutes until hot and bubbly. OR CHEESE ENCHILADAS 1 can mushroom soup 1 can refried beans with chiles 1 can enchilada sauce, hot or mild 1 lb. hamburger Approximately 1 lb. Co-Jack cheese 1 pkg. flour tortillas Brown hamburger; drain. Mix mushroom soup, refried beans, and enchilada sauce in frying pan and heat. When mixture is hot, stir in hamburger. Wrap grated cheese in flour tortilla. Place in mixture. Repeat. Sprinkle grated cheese on top. Cover and simmer until cheese is melted. OR CHEESE ENCHILADAS 12 tortillas 1/3 c. salad oil 1/2 c. chopped onion 1 (10 oz.) can enchilada sauce CHEESE SAUCE: 1/4 c. butter 1/4 c. flour 1/2 tsp. salt 2 c. milk 6 oz. (1 1/2 c.) cheese 1/4 tsp. paprika Fry tortillas in hot oil for 5 seconds on each side. Dip in enchilada sauce; spoon some of cheese sauce inside and roll up. Place seam side down in a baking dish. Combine remaining cheese sauce and enchilada sauce; pour over tortillas. Bake at 350 degrees for 25 minutes. OR CHILE AND CHEESE ENCHILADAS 1 1/2 c. each sour cream and sm. curd cottage cheese 1 env. (1 oz.) instant onion soup 1 c. finely chopped green onion Salad oil 12 corn tortillas About 1 lg. can (7 oz.) green chiles, seeded and cut in 12 thick strips 1 lb. Jack cheese, shredded 1 can (10 oz.) enchilada sauce In a bowl combine sour cream, cottage cheese, onion soup and green onions; set aside. In a frying pan, heat about 1/4 inch oil over medium heat; drop tortillas, one at a time, into the oil, turn over and lift out when limp, 2 to 3 seconds total. Drain. Spoon about 1/4 cup of the sour cream mixture down the center of each tortilla, top with 1 green chile strip. (If you prefer mildly seasoned enchiladas, taste the chiles and use a thinner strip.) Roll up and place side by side, seam down, in 9x13 baking pan. Spoon remaining cream mix evenly over tortillas, then pour over the enchilada sauce and sprinkle remaining Jack cheese over all. Bake uncovered; 350 degrees, 30 minutes until bubbly. Let stand 5-10 minutes. 6 servings. JM|||Heat 2 cans (15oz) enchilada sauce, dry mix or homemade 12 corn tortillas soften by heating in a 1 teaspoon oil heated in a skillet one at a time (check to see if they are made with lard or shortening) fill with: 2 yellow onions chopped fine, optional 4 cups of Mexican/cheddar cheese blend, shredded, reserve 3/4 cup for top roll and place 1/3 cup sauce into bottom of baking pan then place the enchiladas and top with more sauce and the reserved cheese. bake 350 degrees for 30 minutes covered then uncover and finish heating until cheese is melted and sauce is bubbling. serve with sour cream, lettuce, tomato and sliced black olives

火车采集器