Recipes from Mexico :: Mexican Vegetarian Recipes
12 corn tortillas 1 recipe Basic Tex-Mex Sauce 1 lb. mild Cheddar cheese, grated 1 c. onion, minced (optional) Soften the tortillas in hot canola (or other vegetable) oil. Place them on paper towels to drain. When they are cool enough to handle, immerse them in the sauce. Place about an ounce of cheese and some onion, if desired, just off center of each tortilla and roll the enchiladas. Place 3 enchiladas on each of 4 ovenproof serving plates. Top the enchiladas liberally with the sauce and add more cheese and onion, if used. Place plates in a preheated 350 degrees fahrenheit oven for 10 mins. Serve the enchiladas with rice and refried beans. You can garnish the beans with a little grated cheese and stick a couple tortilla chips in them.
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