Cheese Recipe 35: Cheese Enchiladas

This recipe makes about 16 servings.


Ingredients:

16 flour tortillas (warmed)


1/2 cup water


2 cans tomato sauce (15 ounces each)


2 tablespoons chili powder


2 minced garlic cloves


16 ounces (4 cups) grated Muenster cheese


1 teaspoon dried oregano


½ teaspoon cumin


10 ounces Sharp Cheddar (2 ½ cups) grated


¼ fresh minced parsley


2 medium onions chopped


½ teaspoon each of salt and pepper


1 cup sour cream


*shredded lettuce, onions, olives and sour cream for toppings

Method:

In large skillet combine: water, chili powder, garlic, tomato sauce, oregano and cumin. Bring to a boil. Simmer at a reduced heat for 4-5 minutes or until sauce thickens, stir occasionally. Spoon 1 1/2 tablespoon sauce over each tortilla. In a bowl, mix the sour cream, shredded cheeses (reserve ½ cup mixed cheese), parsley, and salt and pepper. Place about 1/3 of a cup down center of each tortilla and roll up. Place these seam side down in two greased casserole dishes. Preheat oven to 350 degrees. Spoon the rest of sauce over the tortillas. Bake for 20 minutes, sprinkle remaining cheese and bake for a few more minutes.

Alternative Cheeses:

Gouda, Provolone, and extra sharp cheddar

Happy 11/11/11