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Cheese Enchiladas

Cheese Enchiladas

Cheese enchiladas, with their rich history and adaptability, have become more than just a dish; they embody the essence of tradition, creativity, and the universal joy derived from a satisfying meal. As we indulge in the warmth of melted cheese, the kick of chili sauce, and the comforting embrace of a corn tortilla, we partake in a celebration of culinary heritage that has traversed continents and stood the test of time.
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Ingredients
  

  • 8 corn tortillas
  • 2 cups shredded cheese cheddar, Monterey Jack, or a blend
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons vegetable oil
  • 2 cups enchilada sauce store-bought or homemade
  • Salt and pepper to taste
  • Optional toppings: diced tomatoes sliced green onions, chopped cilantro, sour cream

Instructions
 

  • Preheat the Oven: Preheat your oven to 375°F (190°C).
  • Prepare the Filling: a. In a medium-sized pan, heat the vegetable oil over medium heat. b. Add the chopped onions and minced garlic. Sauté until the onions are translucent and the garlic is fragrant. c. Stir in half of the shredded cheese, allowing it to melt into the onion and garlic mixture. Season with salt and pepper to taste.
  • Warm the Tortillas: a. In a separate pan or on a griddle, warm each corn tortilla for about 10-15 seconds on each side. This makes them pliable for rolling.
  • Assemble the Enchiladas: a. Spoon a generous portion of the cheese and onion mixture onto each tortilla. b. Roll the tortillas tightly and place them seam-side down in a baking dish.
  • Cover with Enchilada Sauce: a. Pour the enchilada sauce over the rolled tortillas, ensuring they are fully covered. b. Sprinkle the remaining shredded cheese over the top.
  • Bake in the Oven: Place the baking dish in the preheated oven and bake for approximately 20-25 minutes or until the cheese is melted, bubbly, and slightly golden.
  • Garnish and Serve: a. Once out of the oven, let the enchiladas cool for a few minutes. b. Garnish with diced tomatoes, sliced green onions, chopped cilantro, and a dollop of sour cream if desired.
  • Enjoy: Serve the cheese enchiladas warm, savoring the gooey cheese and flavorful filling. They pair well with rice, beans, or a side salad.