Texas Cheese Enchiladas
Back to listIngredients:
- 8 ounces sharp cheddar cheese cubed 1-inch
- 8 ounces monterey jack cheese cubed 1-inch
- 2 cups sharp cheddar cheese shredded
- 2 15 fluid ounce cans hatch brand fire roasted tomato enchilada sauce medium hot
- 1 large yellow onion coarsley minced
- 1/3 cup pickled jalapeno pepper finely minced
- 1/2 cup corn oil
- 1/4 teaspoon salt
- 16 corn tortillas
Steps:
- Preheat oven to 350F
- Lightly grease a 9x13 inch glass casserole dish
- Combine the minced onions and jalapenos
- Pour both cans of enchilada sauce into a 2 quart sauce pan bring to a boil immediately reduce heat stir and simmer for 2 minutes Remove from heat
- Add 1/2 cup of heated sauce to the bottom of the casserole dish and spread evenly Save remaining sauce
- In a large skillet over the Med-High setting heat corn oil When the oil is hot add 3 corn tortillas at a time sizzling approx 5 seconds turn with tongs and heat an additional 3 to 5 seconds or until soft -- do not allow them to get crisp Use paper towels to drain the heated tortillas and layer 6 of them over the sauce in the dish
- Add a third of the minced onions and jalapenos followed by a third of the cubed and shredded cheeses and lightly salt Pour another 1/2 cup of sauce over cheese Repeat layers twice ending with all remaining cheese onion/jalapeno mix cheese sauce and salt
- Bake uncovered at 350 F for 20 mins or until cheese is melted and bubbly --do not allow to brown Remove from oven and allow to rest 5 minutes
- Cut into squares and serve with cold beer Mexican rice beans sour cream or cornbread