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A Recipe to Try at Home
Cheese Enchiladas
Preheat oven to 350°F. Shred 3 cups of cheese, use cheddar, monterey
jack or any cheese that melts easily. Heat 12 corn tortillas until they
are soft enough to roll. You can either lightly fry them in oil, heat on
a griddle if fresh or heat in a sealed plastic bag in a microwave. Pour
half a jar of San Angel Cascabel Sauce in a pie dish. Dip a tortilla in
the sauce and move to a plate. Roll up the cheese in the tortilla and
place in a ovenproof dish. Cover with the remaining sauce and sprinkle
any leftover cheese over the enchiladas. Cook for 20 minutes. Remove
from the oven and serve. You can also use leftover chicken or turkey as
the enchilada filling. Serves 6. |
