RE: RECIPE: Your T&T Cheese Enchilada Recipe Please Vegetable oil for frying 12 corn tortillas (6 inches) 1 1/2 cups (12 fl ounces) chileen Chili Sauce (recipe on page 195) 2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese 3/4 cups finely chopped onion Preheat oven to 350掳F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375掳F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels. Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts. NOTE: Add cooked chicken and or pinto or black beans between layers. Green Chili Sauce 1 Jalapeno chili seeded and diced 1 garlic clove crushed 1/4 cup chopped green onions 4 tomatillos, husked and diced (or use canned) 1 1/2 cups chicken stock 2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced. 1/4 cup chopped fresh cilantro 1 tablespoon fresh lime juice 1 tablespoon heavy cream salt and freshly ground pepper to taste In a medium saucepan, place the jalapeno , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until theliquid is reduced to about 1 cup about 15 to 20 minutes. Pour the chicken stock misture into a blender or food processor. Add the Anaheim chilies, cilantrol and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated. Servings: 4 http://ths.gardenweb.com/forums/load/rec鈥?/a> (*-*)|||Authentic Mexican Enchiladas This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good! INGREDIENTS 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 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|||Here's one my mother learned from her family's Mexican cook/housekeeper: Serves 4. 2 pounds grated cheeses: cheddar, Monterrey Jack, Ouesco fresco, divided into 9 equal sets 8 corn tortillas 2 cans La Victoria Green Enchilada sauce Heat oven to 350 degrees F. In a deep sauce pan, empty cans of enchilada sauce and heat to a boil. Pour one cup sauce into an 8X11" glass baking pan. Dip each tortilla in hot sauce, lay on cutting board, and fill with cheeses. Roll up, and place in glass baking pan. Continue with all tortillas. Spread remaining sauce over tortilla rolls. Top with cheese. Bake until cheese on top melts and turns golden brown & delicious. Allow to stand for 5 minutes before cutting.|||Heavenly Enchiladas To chicken gravy (your own homemade is best) add 1 can of Ro-tel tomatoes, and warm up. Put 1/2 cup of gravy mixture in bottom of casserole. On a flour tortilla put about a tablespoon of gravy mixture, a handful of shredded lettuce, some diced onion, shredded jack cheese, and roll up. Lay in casserole and repeat until you have about a dozen rolls across your 9x13 casserold dish. Cover with more gravy and top with jack cheese. Bake at 350 degrees until bubbly and melted about 45 minutes.|||Tasty CHEESE Enchiladas 1 lb of mild cheddar cheese, grated corn tortillas vegetable oil 1/4-1/3 cup finely chopped yellow onion Enchilada sauce, heated sour cream, optional guacamole, optional Heat the vegetable oil in a frying pan on medium heat. You will need some tongs and a plate or tray to assemble your enchiladas. Using tongs, dip two corn tortillas at a time into the hot oil. When the tortillas start to bubble, lift and dip them into the oil 3 times fairly quickly. The goal here is to make the tortillas soft. If the tortillas are left in the oil too long they will get hard and be difficult to roll. If that happens just toss them out and start over. The other option is to go ahead and keep cooking them in the oil until they become hard. These can be used as tostada shells if you like. Okay, back to dipping the tortillas 3 quick times in the oil. Once you do this, dip the tortillas into hot enchilada sauce to coat. Now put the tortillas on a plate to cool one minute. Add a handfull of the grated cheese and sprinkle some onion down the center of one tortilla and roll it. Do this by grabbing one end of the tortilla and bringing it 3/4 of the way over to the other end. Tuck and roll the tortilla. Pick up the cheese enchilada with your fore fingers on the botton where the seam is. Let your pinky fingers cover the ends of the enchilada to keep the cheese from falling out while you move it to an oven proof dish. With a little practice you will be a pro in no time at this. Using a ladle, pour hot enchilada sauce over the top of the cheese enchiladas and let plenty of sauce run down the sides. Remember, the sauce is what makes it! Sprinkle more cheese and onion on top in the desired amount. Now didn't I tell you this cheese enchilada recipe was easy? Preheat the oven to 400 degrees and place your enchiladas in the oven. Heat the cheese enchiladas until they look somewhat flat and the sauce is bubbling. This will probably take 15 minutes or more. Remember, you want to make sure the cheese inside the enchilada is melted. Notice the bubbles around the edge? This cheese enchilada recipe has got to be hot to be good. Refried beans and rice make a perfect compliment to the cheese enchilada recipe! Don't forget to add some sour cream and guacamole too. Here Is A Tasty Tip For You To Try Prepare my apple cider vinegar recipe and place a handful of salad right on top or next to the hot-out-of-the-oven cheese enchilada. Then sprinkle the dressing on your salad. This combination tastes absolutely wonderful together, especially if you use Trader Joe's enchilada sauce.|||Chicken Enchiladas Suiza 12 corn tortillas 2 cups shredded chicken 6 oz. chopped, roasted and skinned green chiles (fresh is best, but you can use canned in a pinch) 3 cups fresh spinach 1/2 cup chopped onion 1 cup crema or sour cream 4 oz. cotija, crumbled 5 oz. evaporated milk 15 oz green chile sauce Warm oil to dip tortillas in Heat oven to 350 degrees. Heat 1 tablespoon oil in a pan over medium heat and cook the onions for about 1 minute. Add the spinach and cook it for about 5 minutes until leaves are wilted. Fold in the chicken and green chiles.|||Heres some. http://allrecipes.com/Search/Recipes.asp鈥?/a>|||EASY CHEESE ENCHILADAS Rosarita Enchilada Sauce - mild, 20 oz. 8 flour tortillas 8 pieces Monterey Jack cheese, 3/4 x 3/4 x 6 inches 1 sm. can sliced black olives Preheat oven to 325 degrees. Pour small amount of sauce in bottom of 8 x 13 inch glass pan. Put small amount of sauce in a tortilla. Wrap tortilla around a cheese piece and place in pan. Do likewise for the rest of the tortillas. Pour the rest of the sauce over the tortillas and the olives also. Put the pan uncovered in the oven for 25 to 30 minutes

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