White Tortilla Cheese Enchiladas

"Moderation. Small helpings. Sample a little bit of everything. These are the secrets of happiness and good health." (Julia Child)

 

Hello, my lovely friends!  

 

White Tortilla Cheese Enchiladas (1 dozen)

What you need:

White Flour Tortilla, 1 dozen

Colby Jack cheese, 2 to 3 cups

Onion, 1 cup diced & ¼ whole

Whole Tomato, 28 oz. can

Diced Tomato, 14.5 oz. can

Jalapeno, chopped & take out seeds

Guajillo chili (New Mexico chili), 6 de-seeded

Garlic cloves, 2

Cumin, 1 tsp.

Chili powder, 1 ½ TBSP.

 

Directions

In a pot add your Guajillo, jalapeno, ¼ onion to a pot and add water enough to submerge it. You’re going to bring it to a rolling boil and turn it off and put it aside to cool.

 

During the cooling time I prepare everything else. I’ll shred my cheese, dice the onion and get my pans ready. I’m making six for each of us and putting them in two different pans because I’m not an onion fan and my mom is. I’m also going to chop up some iceberg lettuce and dice a tomato for my toppings later on. My mom also made some guacamole with lemon juice, salt and avocado. She likes it very simple because the avocado is supposed to be the star.

 

In a blender I’m going to put the two cans of tomatoes. Normally I would use a fire-roasted one, but this was what I had in the pantry. I’m going to blend this until smooth. In a large pot add about up to TBSP. of canola oil and heat up your pan because you have to cook your sauce. Add the blended tomatoes to the pan. Then you’re going to take all your chilies, the onion, 2 garlic cloves, the cumin and the chili powder to the blender. Take about a cup of the broth you have in the pot from the chilies and add it to the blender and blend till smooth. Then add all that to the pan with the tomatoes and stir it to mix. I will add so more of the broth from the pot to the blender to get whatever else remains in there. You’re going to cook it on a medium low for about ten minutes and then turn it to low for five minutes. You’re going to taste it for salt and add to your desire.

 

Now you’re going to get a frying pan and add about ½ cup of oil to it and heat it up. You’re going to take a tortilla and dip it in the chili sauce and then into the frying pan for about 45 seconds. I will then take it out and put it on a plate and add cheese and onion (for my mom) to it. Now it’s hot so I add my cheese and then I will get another tortilla and start the process while that cools down for a minutes. While the other one is cooking in the frying pan I will roll it up and place it in a dish that I put a little bit of the chili sauce on the bottom first. I will continue that until I’m all done.

 

After I finished the dozen I had about a cup of the sauce left and you can either freeze it or use it to top your enchiladas.

 

Preheat your oven to 350 and cook them for about twenty minutes. I start with it covered with foil for about ten minutes and then take it off for the last ten. Let them sit for about five minutes because they’re hot. Normally we eat them like that because I wanted to jazz them up a bit with the lettuce, tomato and some sour cream on top. That’s’ it. You can also freeze these up to 3 months.

 

I don’t make them this way normally. I usually have the tomatoes and chili powder only, but I have the jalapenos and the chilies on hand that I wanted to use. 

 

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