| TRADITIONAL
Enchiladas Coloradas
(Enchiladas with Red Sauce)
This recipe is made with cheese and uses the Red Ancho Chile Sauce on the Salsas page.
Ingredients:
Vegetable Oil (Canola or EVOO)
12 Corn tortillas
1 lb. Longhorn or mild Cheddar cheese, grated
1 medium Onion, chopped
Heat the oil in a skillet; fry each tortilla on one side only until just soft, not stiff. Dip the fried tortilla in the warm sauce; remove and place on a flat surface. Fill the tortilla with a tablespoon each of the grated cheese and chopped onion. Roll and lay seam-side down in a baking dish.
When all the tortillas are rolled, cover with the remaining sauce, especially the open ends. Sprinkle the rest of the cheese on top. Bake at 350 degrees for 10 minutes or until the cheese is melted.
YIELD; Serves 6
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"Lighter Side"
Enchiladas Coloradas
(Enchiladas with Red Sauce)
This lighter side recipe uses a non-stick cooking spray in place of the vegetable oil to save calories and still get the good flavor. It also is made with cheese and uses the Red Ancho Chile Sauce on the Salsas page.
Ingredients:
Non-stick cooking spray
12 Corn tortillas
1 lb. reduced fat Longhorn or mild Cheddar cheese, grated
1 medium Onion, chopped
Lightly spray a skillet and fry each tortilla on both sides only until just soft, not stiff. Dip the fried tortilla in the warm sauce; remove and place on a flat surface. Fill the tortilla with a tablespoon each of the grated cheese and chopped onion. Roll and lay seam-side down in a baking dish.
When all the tortillas are rolled, cover with the remaining sauce, especially the open ends. Sprinkle the rest of the cheese on top. Bake at 350 degrees for 10 minutes or until the cheese is melted.
YIELD; Serves 6
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