Cheese Enchiladas

My mom gave me this recipe a couple of years ago, and it's a wonderful dish when you're craving some cheesy, gooey Mexican food.

Cheese Enchiladas

by Cynthia McCallum

Step one:

4 dried Ancho peppers - seeded and stemmed

4 dried New Mexico or Guajilla peppers - seeded and stemmed

3 cups chicken stock

1/2 white onion

3 cloves garlic

Add the above ingredients to a stock pot and simmer until peppers are soft and pliable. Cool slightly. Place all ingredients in a blender and mix until smooth. Add salt and pepper to taste.

Step two:

1/4 cup whipping cream

Add cream to the blender mixture and thoroughly mix all together.

 

Step three:

Prepare a casserole dish by lightly spraying the bottom and sides with non-stick cooking spray (Pam) or applying Crisco to the bottom and sides. Preheat oven to 400 degrees.

 


Step four:

Kraft Mexican cheese (look for pre-grated cheese - if you cannot find the Mexican cheese, use Monterrey Jack and Cheddar cheeses)

Corn tortillas (the thinner "Mission" brand works well)

Pour approximately 1 tablespoon oil into a skillet. Heat (but do not get this so hot that it smokes). "Fry" each corn tortilla in oil 2 to 3 seconds. Remove from the oil/skillet. Using paper towels, pat the excess oil from the tortilla.

Place a generous portion of cheese inside each fried tortilla. Roll the tortilla and place it in the casserole dish - seam side on the bottom.

Step five:

 When you have filled the casserole dish, pour the prepared sauce over the tortillas. Sprinkle the top with additional grated cheese, using the quantity you prefer. Bake the enchiladas for approximately 10-12 minutes, or until the dish is bubbly and the cheese has melted.

Finished product: Delicious cheese heaven!