Description
Meatless and full of cheese. Can't remember where i first stumbled across this recipe, but i've never found a cheese enchilada recipe that i liked better. You have to try this one to appreciate it. It really tastes much better than it reads!
Ingredients
- Butter
- Flour
- Half-and-half
- Diced Green Chilies
- Onion
- Cayenne Pepper
- Colby-monterey Jack Cheese
- Oil
- Corn Tortillas
Instructions
- Preheat oven to 350
- Melt butter in a medium sauce pan, and sprinkle in flour
- Stirring constantly, allow flour to brown, about 2-3 minutes
- Slowly stir in half-and -half
- Simmer, stirring frequently about 5 minutes, or until thickened
- Add chiles, 1 / 2 cup onion and cayenne, and simmer for 10 minutes on low heat
- Mix cheese and medium minced onion
- Heat oil in a skillet, then dip the tortillas in hot oil, one at a time, for about 5 seconds each
- Stack them on top of each other on a plate, covered with paper towels as you go
- Scoop cheese mixture onto tortillas, and roll up, placing seam side down in a 13 x 9 inches baking pan
- When all tortillas are rolled, pour the green chile sauce over all, and top with the remaining cheese
- Bake uncovered in preheated oven, for 20 minutes, or until cheese is melted and bubbly
- Great when garnished generously with sour cream