Goddess Enchiladas

This Mexican main features Tortillas, Corn (white best, Cheese, cheddar, Onion. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Baking, Frying

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 16

Calories: 754.5

Dietary: Vegetarian

Description

This Mexican main features Tortillas, Corn (white best, Cheese, cheddar, Onion. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

1 package Tortillas, Corn (white best)
1 pound Cheese, cheddar
1 Onion
1 Jalapeno
1 can Chili (jalapeno if you can)
1 can Enchilada sauce

Directions

1
(The can of chili and enchilada sauce is for "lazy way" sauce, if you want the non-lazy way sauce, ask somebody else, I always
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make lazy way.)
3
Chop or grate your onion and jalapeno pretty fine and
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mix with the cheese, which you have shredded.
5
I usually use about a pound of cheese for a lasagne pan full of enchiladas, and about 16-24 tortillas.
6
Do NOT wipe your eyes at this point.
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Trust me.
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Wash your hands if your eyes are itchy.
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Now set up an assembly line.
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fry pan, paper towels for draining
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grease , the cheese/onion/pepper mixture and your casserole dish.
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Don't ask me why you have to do it this way, but if you don't, this is a really major pain.
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Put some grease in your fry pan.
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You're supposed to use lard, but I just can't do it (although that's why enchiladas taste better when you get them out, I think), I use Mazolla or something like that.
15
Get the grease pretty hot but not smoking.
16
For each enchilada do this: 1.
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Put one tortilla in the hot
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grease and
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let it bubble a little bit, enough to get it really really hot, but not enough to get it crispy.
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Do both sides.
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Pull it out and pitch it on your paper towels.
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Quickly, before it gets hard, put a handful of the cheese/onion/pepper
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mix (which is really mostly cheese) and
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roll it up.
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Put your rolled up enchilada in your casserole dish and start with the next one.
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When you run out of tortillas, cheese, or space in the casserole dish, turn off the grease.
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You're done with that part.
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Now dump the can of chili and the can of enchilada sauce in a pan (NOT the
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fry pan) and
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heat it through.
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Dump that on top of all your enchiladas in your casserole pan.
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Spread whatever cheese you have left on top.
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Cover it with foil.
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If you don't want to eat real soon, put it in the refrigerator, these seem to taste better if they sit for a couple of hours, but you can
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bake 'em now if you want.
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About 30 minutes before you want to eat (about now?) put the dish in the oven and heat.
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Don't let the bottom get too hot, or you'll have tough enchiladas.
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Say, about 20 minutes at 350?
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Something like that

Nutrition Facts

Servings 16

Amount Per Serving
Calories 754.5kcal

% Daily Value *
Total Fat 53.8g83%
Saturated Fat 26.3g132%
Cholesterol 98.7mg33%
Sodium 3220.9mg135%
Total Carbohydrate 66.1g23%
Dietary Fiber 36.9g148%
Sugars 16.0g
Protein 22.7g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, best, cheddar, cheese, chili, corn, eggs, enchilada, enchiladas, frying, goddess, jalapeno, main, mexican, onion, sauce, title, tortillas, vegetarian, white

Read it online: https://www.chefs-mate.com/recipe/goddess-enchiladas/