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Everyone wants ¡DavE!'s Enchilada's
Even those who tend to not like Enchilada's will love this dish.
If you take your time and make it right, everone will want them as well.
Here's what you will need:
16 Oz of Mild Cheddar Cheese
8 Oz of Mozerella
2 Cans of Refried Beans
1/2 Cup of cooking oil
10 6 inch Tortilla shells
2 Cans of Old El Paso Enchilada Sauce-MILD!!!
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How To Prepare-
1. Shred Cheeses Separately. Set aside 1 Cup of Mild and 1 Cup of
Mozerella. Combine the Rest of the cheeses.
2. Heat oven to 350
3. Prepare the filling. In a Medium bowl, Mix the combined Mozerella/Mild
Cheese with the Refried Beans. Mix well enough that the cheese and beans
are mixed but use caution not to damage the beans. Set Aside.
4. Prepare the Tortillas. Heat oil in a skillet big enough that
the tortilla shells will lie flat when placed on the bottom of the skillet.
Heat each side of the tortilla for only 2-3 seconds. If the tortilla shell
starts to bubble, then it's time to flip it or remove from heat.
Put the done tortilla shell onto a plate and brush Enchilada sauce
onto the cooked shell covering the entire shell. Fill with two heaping
tablespoons of the Bean chease mixture and rollup. Place Seam side down
into a 13X9 inch Baking Dish. Repeat this process 1 at a time until
all the remaining tortilla shells are used.
5. ONce all the tortilla shells have been stuffed and put into the
baking dish, pour the remaining enchilada sauce over the enchiladas covering
them as much as possible.
6. Top with reserved Mozerella Cheese.
7. Top with Reserved Mild Cheese
8. Bake at 350F for about 20 minutes until done. |
Garnish with A dollup of Sour Creme and Olives.
SErve with-Fresh Tortilla chips and salsa
Notes-I'm not really partial to any brand of cheese on this one
except use mild. Also As I've said before. Never use Pre Shredded Cheese.
Preshredded Cheese is waxy and there fore tends to not melt as much. If
your going to make this meal, take the time to shred the cheese yourself.
It will turn out a lot better. Also I like the Old El Paso Mild Enchilada
Sauce. I tried the hot once but it was awful so I wouldn't recommend it.
Also stay away from Pace enchilada Sauce. It's just not meant for this
recipe. Another side note. If you use monterey Jack cheese instead of Mozerella
it will kick up the spice a bit. |
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