Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSouthwestern - Cheese Enchiladas
Famous Authors (View All Authors)
Southwestern - Cheese Enchiladas Post by :Ekamilan Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1450

Click below to download : Southwestern - Cheese Enchiladas (Format : PDF)

Southwestern - Cheese Enchiladas

1 bunch cilantro, washed, stemmed and chopped
1/2-3/4 lb. cheddar cheese
1 small onion, chopped finely
corn tortillas

Chop onion and cilantro, mix together and place in a bowl. Grate cheese.

3 tbsp. flour
3 tbsp. olive oil
3 tbsp. chile powder
2 cups vegetable broth
8 oz. tomato sauce

To make the sauce: Heat the olive oil in a skillet, add flour and chile powder and fry for a few minutes. Add the vegetable stock gradually, stirring all the time , then add the tomato sauce and simmer for ten minutes.

For the enchiladas: Wet four paper towels and fold in half. Place six tortillas in towels, wrap up and microwave for forty five seconds.

Preheat oven to 375 degrees F.

Take each tortilla out separately and place about two tablespoons of onion, chopped cilantro and cheese. Roll up and place in baking dish until dish is filled and there is no more room.

At this stage you can choose to place these in the freezer along with the sauce (in a separate container) or continue.

Pour sauce over enchiladas making sure you have poured sauce all over and under the rolls. Top with remaining cheese and bake in 375 oven for thirty minutes. Watch out that they do notget too dry.

If you like this book please share to your friends :

Southwestern - Enchiladas -  Cheese Enchiladas By Connie Southwestern - Enchiladas - Cheese Enchiladas By Connie

Southwestern - Enchiladas -  Cheese Enchiladas By Connie
2 cups Monterey Jack cheese, shredded 1 cup Cheddar cheese, shredded 1 medium onion, minced 1/2 cup sour cream 2 tablespoons cilantro or parsley 1/4 teaspoon salt 1/4 teaspoon pepper 15 oz. tomato sauce 2/3 cup water 1/3 cup green peppers, chopped 1 tablespoon chili powder 1/2 teaspoon oregano 1/4 teaspoon cumin 1-2 Garlic cloves, minced about 10-12 small corn tortillas 1/4 cup Cheddar cheese, shredded Set oven to 350. In medium bowl mix filling ingredients and set aside. In small saucepan combine sauce ingredients, stir and bring to boil over medium-high heat. Reduce heat, simmer for 5 minutes, stirring occasionally.

Southwestern - Enchiladas -  Cheese 'n Chicken Enchiladas Southwestern - Enchiladas - Cheese 'n Chicken Enchiladas

Southwestern - Enchiladas -  Cheese 'n Chicken Enchiladas
1 medium onion , chopped 2 Tbsp. butter or margarine , 1-1/2 cups shredded cooked chicken or turkey 1-1/2 cups Medium Picante Sauce , divided 1 pkg. (3 oz.) Cream Cheese , cubed 1 tsp. ground cumin 2 cups Shredded Sharp-White Cheddar Cheese ,divided 8 flour tortillas (6 inch) Cook and stir onion in butter in saucepan on medium heat 2 minutes. Add chicken, 1/4 cup of the picante sauce, cream cheese and cumin; heat thoroughly, stirring occasionally. Stir in 1 cup of the cheese. Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place,