Please Dont Hate Us Because Were Rich And Cheesy Enchiladas Recipes

EASY CHEESE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. In a medium bowl, whisk together the red enchilada sauce and sour cream until combined, creamy and smooth.
• Ladle in about 2 cups of the sour cream enchilada sauce so it covers the bottom of the dish.
• Add 1/4 cup of shredded cheese in the middle of each tortilla. Add a pinch of diced onions and a pinch of sliced green onions. Roll the tortilla and place on the baking dish. Repeat until you have made 8 enchiladas.
• Add the remaining enchilada sauce to the top making sure to get the corners. I like to use a spoon to ensure the top is evenly coated with sauce. Top with 1 cup of cheese and bake for 20-25 minutes, or until cheese is melted perfectly and bubbly. Garnish with more diced yellow onions and sliced green onions. Serve with guacamole, sour cream, chips and dip to make the perfect meal! Enjoy!

CHEESE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
• Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
• Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.

CHEESE ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.
• Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.
• Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.
• Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.
• Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.
• Let the mixture cool slightly, then transfer to a blender and puree until smooth.
• The sauce will keep in the refrigerator for up to a week and can also be frozen.

PLEASE DON'T HATE US BECAUSE WE'RE RICH AND CHEESY ENCHILADAS

Steps:

• Melt butter in pan.
• Add onions and saute until transparent.
• Add green chiles and chicken broth.
• Add cream cheese and stir until melted.
• Add Chicken.
• Soften the tortillas by wrapping them in paper towels and heating in the microwave on high for a few seconds.
• Fill softened flour tortillas;roll and place in greased baking pan (I use a 13x9 pan) in a single layer.
• Pour whipping cream on top, then cover with the monterey jack cheese.
• Bake, covered, at 350 degrees for 45 minutes or until bubbly.
• Top with any extras you would like, we sometimes use picante sauce and chopped black olives.