cheese enchiladas

2291   0
cheese enchiladas

Recipes

ingredients
An enchilada is a tortilla rolled around a savoury filling, covered in sauce and baked. Once all the ingredients are prepared, assembly is easy.

3 cups shredded tasty cheese
3 cups cottage cheese
1¾ cups finely sliced green onions
2 tablespoons minced fresh chilli (optional)
¼ teaspoon dried oregano leaf
300g BBCC SALSA PICANTE (Mild or Medium)
150ml BBCC RED CAYENNE CHILLI SAUCE
12 yellow or blue corn tortillas or small flour tortillas
vegetable oil
green jalapeno guacamole (recipe in appetizers)
sour cream
cooking instructions
To make the filling, combine 1 cup of the shredded cheese, cottage cheese, 1½ cups green onions, chillies and oregano in a bowl. Set aside.

To make the sauce, stir the salsa and the chilli sauce together.

To cook the corn tortillas, cover the bottom of a frying pan with oil and heat to medium-hot. Briefly dip each tortilla in hot oil to soften. Drain excess oil by holding tortilla over pan for a few seconds and then lay cooked tortilla on a plate. Soften remaining corn tortillas in the same manner and stack on the plate. Take care not to crisp the tortillas as they are meant to be soft and pliable for rolling. If using flour tortillas, heat in a dry pan until softened, one at a time.

To assemble enchiladas, organize ingredients in the following order: baking dish, an empty plate, filling and the plate of tortillas. Pour 1/3 of sauce in the bottom of a baking dish. Then place a tortilla on the empty plate. Spoon approximately ½ cup of filling down the centre of the tortilla. Place the right side of the tortilla over the filling and then overlap the left side to form a roll. Place seam-side down in baking dish. Continue to fill remaining tortillas and place in baking dish. Spoon remaining sauce evenly over rolled tortillas to cover and sprinkle with 2 cups shredded cheese and ¼ cup sliced green onions. Bake uncovered at 180°C for 20 minutes or until bubbling around the edges. Serve each portion garnished with a spoonful of guacamole and sour cream.
makes
serves 6
advance preparation
Enchiladas can be made several hours ahead, covered and refrigerated before baking. Freeze unbaked for longer storage. Place directly from freezer into preheated oven, adding 5-10 minutes extra baking time.
serving idea
Serve with a salad of sliced tomatoes, red onions and cucumber on greens sprinkled with chopped coriander and a simple vinaigrette.

An enchilada is a tortilla rolled around a savoury filling, covered in sauce and baked. Once all the ingredients are prepared, assembly is easy.